it’s been decades, but i, too, have fond memories of liverwurst sandwiches growing up — with mustard, gift link.
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A few of our local markers carry braunschweiger, which I find to be good sub for liverwurst. Both are on the list of things I grew up eating but my wife and kids won’t go near.
I grew up with liverwurst on Pumpernickel* or Schwarzbrot, thickly spread on and topped with sliced cucumber. It’s an absolute nostalgic food for me.
*the real, dense, moist, dark stuff, not the colored fluff sold as “pumpernickel” in the US.
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Can’t say I have ever tried it but was told it was like encased chicken liver pate. True?
After the announcement from Boars Head, I’m taking a deli break.
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IKWYM about Boars Head. But I do love liverwurst and most recently purchased it in York PA at a farmers market. It was delicious.
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Is it like pate? Whats the strong flavor that comes across? I didn’t grow up with anyone eating it.
Consistency wise, yes, like pate. Vaguely livery tasting, not in a bad way at all.
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It’s like paté. In Germany you get the choice between coarse (which is more like a paté/terrine) and smooth. I prefer the smooth version, which you can get with chives, or apples, or onions mixed in. It’s amazing on crusty white bread, too.
Not sure what kind of varieties are available stateside. I found Braunschweiger to be pretty disappointing.
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Hmm, I had no idea. I thought it would taste gamey. Appreciate the info
Well it is easy to see why Hubahuba! 
It is great with Speck and Butter, Smoked Salmon, Alpen Cheeses and as a topping for a Weizenbrötchen! 
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The pics look appealing. I thought liverwurst was a spreadable meat, those pics the meat looked sliced thin.
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It comes both ways.
Braunsweiger and liverwurst are similar but one has bacon in it. I now can’t remember which is which.
Yeah it is not Liverwurst, Kinda highjacked the thread to comment on the Pumpernickel/ Schwarzbrot comment from “Linguafood”
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I think it really shines with smoked salmon and horseradish. I never cared for the Schwarzbrot / Brötchen combo TBH.
And of course we look exactly like that couple every time we eat that stuff
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Genau 
That is truly odd to me. I had never seen it before
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Oh ok, I was confused, lol!
Sorry about that. 
Ok, so if I try it as a complete newbie, what’s the gateway brand, style I’m looking for and where would you recommend purchasing it?
I suppose Braunschweiger, although I find it … too lean? Dunno, the German stuff (e.g. Rügenwalder) seems to be more spreadable, fattier, richer. That’s why the cukes are so nice bc they cut through it with their fresh kronch.
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I think you are in NJ yes? There are quite a few German Specialty Stores .
Hard to know where to start. It really depends on your personal preference.
I like most Liver Sausages, Saag’s Braunschweiger which is made here in the Bay Area is very good.
I also like the coarse ground smoked style as well Grobeleberwurst
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