"Dave W." > wrote in message
...
> In article >,
> Damsel in dis Dress > wrote:
>
>> "Dave W." >, if that's their real name, wrote:
>>
>> >Ever tried braunschweiger fried? I did once. Didn't like it much so I
>> >don't think I'll do it again.
>>
>> I would imagine that it'd smell like dog poop when heated.
>
> You're not far off there! I got the frying idea from a German cookbook.
> The called it "Heisse Leberwurst" .... Hot liverwurst. I don't know if
> liverwurst and braunschweiger are the same.

Some difference;

Dimitri

braunschweiger
[BROWN-shwi-ger, BROWN-shvi-ger]
Named after the German town of Braunschweig, this smoked liver sausage
enriched with eggs and milk is the most famous of the LIVERWURSTS. It's soft
enough to be spreadable and is usually served at room temperature. See also
SAUSAGE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

liverwurst
[LIHV-uhr-wurst, LIHV-uhr-vursht]
A broad term for "liver sausage" referring to well-seasoned, ready-to-eat
sausage made from at least 30 percent pork liver mixed with pork or other
meat. The texture of liverwurst can range from firm enough to slice to
creamy-smooth and spreadable. It can be smoked or plain and comes in large
links, loaves and slices. It's generally used for snacks and sandwiches and
is especially suited to rye bread and crackers. See also SAUSAGE;
BRAUNSCHWEIGER - the most popular of the liverwursts.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.