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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.
WeiÃwurst is brought to the table in a large bowl together with the cooking water. A Weisswurst (German WeiÃwurst [ËvaÉªsvÊÉÌ¯st], literally white sausage; Bavarian: WeiÃwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations.