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post #1 of 7
Thread Starter 
Can anyone tell me the difference between Liverwirst and Braunsweiger? Tried some Ketchmar Braunsweiger this weekend and I have to learn to make this stuff!!!!
post #2 of 7
Here is what I could find for ya..I personally don't know but what I found this is the best explanation
Braunschweiger and Liverwurst are often used synonymously. In terms of their difference, following opinions (sometimes even conflicting) are what you could find:
  • Braunschweiger is actually a more specific term for one (the most popular) type of Liverwurst, while Liverwurst is referred to as a general term for sausage with pork liver in it.
  • Liverwurst is a spreadable sausage. Braunschweiger is sliceable rather than spreadable. Or the opposite.
  • Liverwurst can be smoked or plain while Braunschweiger is nearly always smoked.
post #3 of 7
Thread Starter 
Thanks!!!! that helps. Nice ink btw.icon_smile.gif
post #4 of 7
I think Got1 got it for you. Braunschweiger definitely does slice more easily and - to me- is a lot tastier.

Thanks for the research! PDT_Armataz_01_34.gif
post #5 of 7
Yeppers! Got1 hit the nail on the head...bransweiger is easier to slice, firmer ....and in my ho...a wee bit tastier.
post #6 of 7
What he said ^^^^
post #7 of 7
this is great stuff here is a recipe that i have used in the past and i add hi temp cheddar cheese really makes it taste great here is the recipe


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