Yes for it with salmon, nay for ‘liverwurst’ breath.
In the SFBA we grew up on Saag’s meats. Good ‘dawgs’
and liverwurst. The family run company was bought by the
foreign meat conglomerate WH. 
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The FINER( no misnomer, there). I went there every week for our meat needs…and they were met.
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Liverwurst is the gateway to pate.
Pate is the gateway to foie gras.
I believe you can still get liverwurst at Safeway,
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I see it at Aldi’s and german made. Cheap, too, so I think I’ll grab a tube and give 'er hell.
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Was shopping at my friend’s store today for a rib eye and what else he had
. Picked up some frankfurters he had made. Learned from his father from Bavaria. Continuing the family tradition.
I was walking out of the store and bumped into him . He says do you want some venison liverwurst . Me .Absolutely. Takes me into the the commercial wharehouse where everything is made . And into the walk in fridge . White tail deer that he harvested on a hunting trip . Parts where made into liverwurst . Tell me how it is . I texted him . FABULOUS.
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Venison liver is excellent. Lamb is #1 in my book, though.
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Oh my, that looks very good. I am now officially craving liverwurst.
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It’s rare for me to crave something I see mentioned here or on any website, news article or TV program…but I bought a package of this braunschweiger and made a sandwich of it on a telera roll (a kind of Mexican roll like a bollilo and often used to make tortas). I put on 2 kinds of mustard…Gulden’s spicy brown, TJ’s dill pickle mustard, horseradish sauce, dill pickle slices and provolone cheese. I chose provolone because I wanted a somewhat pungent cheese to go on the sandwich so that it could stand up to the strong tasting braunschweiger.
I still have 6 slices and will eat some of them on seven grain bread I bought as well. I hadn’t had liverwurst nor braunschweiger for what I would guess had been 20 years. I enjoyed it and will likely buy it again.
Thank you @wonderwoman for posting this topic.
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Telera was a crossword answer yesterday and neither spouse nor I knew what it was. Despite having eaten many a torta 
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My sister purchased liverwurst at a German and Eastern European grocer. Not a fan. Def a texture issue for me. I have no idea what brands because it was a cut away piece just for me to sample. I appreciate all the info though, learned something!
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These 2 tubes were the source of my question about the difference many years ago on CH.
I had always used the terms interchangeably and that’s when others chimed in.
I still use both terms. 
If you can cut liverwurst, it’s not gonna be good. It should be fatty and soft enough to be shmeared.
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What a funny coincidence! As per the Internet, here’s the difference between a telera and a bolillo:
“Teleras are flatter, softer, and rounder than bolillos, and they usually have two score marks down the center.”
And photographic evidence:
In the store where I bought the telera, they’re usually priced at $0.70 each and bolillos are $0.50 each, But this weekend their teleras were on sale for $0.50, so I tried one (I usually buy the bolillos). The telera was indeed softer, but I couldn’t distinguish any difference in taste between the two.
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Bolillos and teleras are exactly the same dough. During the period of rising, wooden dowels are placed lengthwise over the baking tray to keep the telera from rising as much, leaving two indented streaks on the top of the dough and a flatter, more spread-out loaf.
Easier to stick in a toaster or your mouth.
Around here the indentations are usually deeper than in your picture.
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It was very spreadable out of the casing. I tried both on my favorite buttery cracker.
May just not be your thang. I much prefer teewurst over liverwurst, which is near impossible to get in the US, or at least near me.
I’m glad I gave it a sample.
Ya never know until you try.
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I grew up eating Braunschweiger on crackers. Loved it as a kid. Forgot about it for years, then tried to introduce my own kids to it, but they didn’t like it (and my wife never had).
Three of them(*) do like Jacques Pépin’s chicken liver pâté, even if I leave some of the butter out (and if you haven’t had it, it’s got TPSTOButter in it).
(*) Actually the 3rd daughter never tried it. I’ll have to make it again now that she’s started eating meat products again.
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Love it, so go figure. Maybe because I did grow up on homemade chopped chicken livers/pate.
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