This is interesting to me as a braunschweiger lover.
I think the most responded to
thread I authored on CH was “What’s the difference between liverwurst and braunschweiger?”
I’m not in braunschweiger territory these days so a rare bird indeed.
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yes, there are people who like a liverwurst sandwich, and the rest of the world that gags at the thought . . .
the difference between “liverwurst” and “Braunschweiger” is hotly debated by people who have not lived there. I decline to enter that debate.
the difference is imho a bit subtle, but it exists. Oscar Mayer used to sell a liverwurst “spread” - which was “none of the above” - but I haven’t seen it in years.
DW won’t touch the stuff. fortunately one vendor sells liverwurst pre-sliced in an 8 ounce package - so I can indulge meself&myonion without creating a stir…
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The difference is 
bacon!
I saw a package of Farmer John braunschweiger at the supermarket yesterday and almost bought some for old times’ sake. But knowing that almost surely my sister (whom I was shopping with) would react with a gagging sound if she saw it in the cart, I chose not to buy any. I now somewhat regret not buying some.
BTW, I used to eat braunschweiger or liverwurst on saltines, not only sandwiches. Too salty, but so yummy.
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. . . . as a teenager . . . hiking the Appalachian Trail . . . at one point we roamed down to “civilization” where I spend a happy hour munching on raw onion and liverwurst on Rye-Krisp . . .
you had to be there . . . after weeks of dehydrated (everything), it was a feast.
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“Hunger is the best sauce.” - Cervantes
I don’t disagree, but I can’t imagine being that hungry WRT liverwurst or braunschweiger!
I grew up on liverwurst, which in Germany is almost always predominantly pork-based, but you can also get calf’s liverwurst and goose liverwurst.
Braunschweiger is a pathetic substitute for any of them.
I prefer to thickly spread it on blackbread or sunflower seed bread, which is just as dense, then top it with sliced cucumber.
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I like either of them on heavy, dense pumpernickel as well. Unfortunately such pumpernickel is as increasingly hard to find as liverwurst & braunschweiger.
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Yeah, there was a whole discussion about someone looking for American-style “pumpernickel,” which appears to be color-treated, soft rye sandwich bread. Not my cuppa, but I grew up with the real thing 
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I grew up eating rye and pumpernickel from Finkelmeyer’s Bakery in KCK. Never realized finding the real thing was so difficult.
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I loved liverwurst sandwiches as a kid. One day my dog appeared with a whole unwrapped one that she had stolen from a neighbor’s picnic table. (I didn’t eat it. I think I took it back.)
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so did i! mother goose liverwurst on rye with mustard. now, i’ve got a craving.
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I live near a German bakery/deli, Heidelberg Pastry Shoppe in Arlington, VA and occasionally get a liverwurst sandwich. As far as I’m considered, there is everything to like about it… except for the name. I believe if they changed the name, it would be more popular.
Maybe mild, white nduja
Growing up, liverwurst sandwiches were thinly sliced ‘wurst’ on sliced Colombo sourdough bread with mayo. Colombo is no longer and once in a longwhile I’ll buy a little roll on Morell brand braunschweiger (the only I can find here) anr make a sandwich. It isn’t the same, tho.
My father’s father was the child of German immigrants from Schwerin, Mecklenburg who settled in Wisconsin prior to the 1880’s. There was a heavy influence of their favorite foods while growing up. Dad was big on weiners, ‘wurst’ and schnitzl.
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Lake shastina mini market . Has the best sausage and liverwurst . Made by generations of family from Bavaria handed down .
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Lucky you, we’re in a freakin’ food desert here.
