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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.
Liver sausages such as Braunschweiger and liverwurst are also a valued meal and may also be used as spreads. A traditional South African delicacy, namely skilpadjies, is made of minced lamb's liver wrapped in netvet (caul fat), and grilled over an open fire. Some fish livers are valued as food, especially the stingray liver.