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Braunschweiger and liverwurst are types of German liver sausage. They are both made with pork liver and sometimes contain beef liver as well. Braunschweiger and liverwurst, however, are not exactly the same thing. Traditionally Braunschweiger is smoked, whereas liverwurst typically is not.
In the US, sliced liverwurst is used as a sandwich filler. Others are spreadable as most French or Belgian pÃ¢tÃ©; these types are more popular in the United Kingdom. In Scandinavia and the Netherlands, leverpostej is a popular baked pÃ¢tÃ© similar to the French pÃ¢tÃ© en terrine, usually made of lard and pork liver.