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The braunschweiger turned out great. I gave it 2 1/2 hours of cold smoke using the A-Maze-N smoker.  Next time I would like to figure out how to get the grind a little smoother but I am happy with the results.   Here is the recipe I used.  I found this recipe on "The Spruce" it is from  PEGGY...

Tried the liverwurst today and it not bad. It has a coarser texture then store bought and the color is darker. Holds together nicely. I figure the color comes from being deer liver instead of pork. Taste is very good with a little more spice then I was expecting, I'm not complaining. The wife...

Spent the morning making deer liverwurst. My first attempt at this style of sausage. I'll leave one as liverwurst but turn the other to Braunschweiger tomorrow. Keeping my fingers crossed!

Now that I'm retired I have more time for this hobby. Currently using a Char Griller offset. I love to make sausage and most anything else. Today I'll be smoking some Canada goose pastrami. Deer hunting is this weekend so hopefully I'll he busy with the sausage making next week.