Nein, mein Herr! Liverwurst and Braunschweiger are two traditional German liver sausages, and in the US they are similar to each other to be sure but not quite the same.
Liverwurst and Braunschweiger in the United States
Both liverwurst and Braunschweiger are liver sausages with their origins in German foodways. In the United States they are quite similar in taste and appearance, and most folks might not be able to tell them apart. Their ingredients are regulated by the FDA. Both must contain a minimum of 30 percent liver, which can be pork, beef, or veal liver. Liverwurst can additionally use goat and sheep liver, although I do not know how common that is. The main difference is that Braunschweiger usually has a smoky flavor which can come from the use of smoked meats or from the addition of smoke flavor. Liverwurst has no smoke flavor. It is useful to think of Braunschweiger as a type of liverwurst, which is why you will see some labels saying “Braunschweiger (Liverwurst).”
What About in Germany?
In Germany, Leberwurst is the broad term for liver sausage and covers many regional styles, from finely ground spreads to coarse sausages. The German Food Book even lists a Braunschweiger Leberwurst. But in Braunschweig itself, the city says that Braunschweiger usually means a spreadable, smoked pork Mettwurst. The city suggests that exports of canned liver sausage may explain how the American usage arose. Cross into Austria and the name changes meaning again. The Austrian Food Book lists Braunschweiger im Kranz, a ring-shaped cooked sausage. So an American deli, a butcher in Braunschweig, and an Austrian sausage counter can all sell something called Braunschweiger and hand you three different sausages. Note that Braunschweiger is capitalized because it is named after the city of Braunschweig.
Speaking of Liver....
Do you avoid liver because you think it contains toxins? That's a Kitchen Myth.
