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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.
Among the most popular and most common are Bratwurst, usually made of ground pork and spices, the Wiener (Viennese), which may be pork or beef and is smoked and fully cooked in a water bath, and Blutwurst (blood sausage) or Schwarzwurst (black sausage) made from blood (often of pigs or geese).