Nein, mein Herr! Or in English, no sir! Liverwurst and braunschweiger are two traditional German liver sausages, and it is understandable that non-afficionados would not be aware of the differences. And in the United States there are few real fans, although I am most definitely one!
One of my all time favorite sandwiches. I buy either liverwurst or braunschweiger–whatever I can find locally– and keep a roll or two on hand in the fridge cheese and meat drawer. I love it with a big, thick slice of sweet onion, and lots of mayo on two thick, very fresh slices of white bread (e.g. Wonder Bread), preferably so fresh you leave finger depressions when you pick up a slice. I never learned to eat it with mustard, so my apologies to the purists who insist that mustard and not mayo is THE only way to eat it. (T’aint so, btw)
A liverwurst or braunschweiger sandwich and a beer.
One such sandwich and you will get your cholesterol and Vitamin A quota’s for a day or two, I think. So I only eat it as a treat and on special occasions.
This is one of those strongly flavored foods that one either loves or hates, with few falling somewhere in between, along with things like anchovies, sardines and other tinned fish, liver, chicken livers, and some cheeses. I grew up eating it, so it is in my favored foods of youth category.
Thank you for the explanation of the difference. I think that most times what I can find is usually the smoked version, viz., Braunschweiger.
For some reason, without investigating the matter further, I just assumed that the “Braun” was somehow related to the English word “Brown” and that “schweiger” was somehow related to either sausage (usually “wurst” auf Deutsch” or pate). Boy was I wrong! The word is derived from the locale, viz, Braunschweig, a town in Germany, on the Oker river in lower Saxony (North central) Germany, about halfway between Amsterdam and Berlin