"Wayne" > wrote in message
...
> That's the typical result I get when I search for information on any one
> of these "paté like" sausages, and references to "gooseliver" don't
> really refer to the livers of geese.
>
> In examining product labels, all three seem to be made of varying
> combinations of pork, pork liver, and other pork products, along with
> various flavorings, fillers, etc. Ingredients also seem to vary
> considerably between brands of the same-named sausage.
>
> When I was a kid, my mom would buy liverwurst, but would not buy
> braunschweiger or gooseliver, regardless of brand. She insisted that
> that there were distinct differences between the three products, by type
> but not by brand. She only liked liverwurst.
>
> The other day I found two products, braunschweiger and gooseliver, side
> by side in the dairy case, both produced by the same manufacturer. On
> closer examination, most ingredients were the same but the braunschweiger
> contained bacon and the gooseliver contained pork snouts. I bought the
> branschweiger; I wasn't quite ready for pork snouts! :-) I'm sure if I
> had tasted it, I'd never have known.
>
> The question for me is, is there a difinitive difference between the
> three named sausages.
>
> Any liver sausage experts out there?
>

The braunschweiger is smoked and the liverwurst isn't. My friend owns a
third generation German butcher shop and makes both. I like them but he told
me they are 40% pork liver + 60% pork fat so they don't fit the "heart
smart" category...


> --
> Wayne in Phoenix
>
> unmunge as w-e-b
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.