"Janet Bostwick" > wrote in
:

> Where I grew up there was a difference(German immigrant community).
> The order sheet for a hometown butcher shop
> indicates the following: Ring Liver Sausage(Liverwurst)-smoked and
> Braunsweiger or Fresh Liver Sausage.
>
> You should be able to tell by the color. Braunsweiger is the pinkish
> sausage and liverwurst is the grey colored sausage. I always thought
> that both were pork products. They are seasoned differently. The
> braunsweiger is a much smoother grind than the liverwurst.
> Braunsweiger doesn't remind me of pate at all.
>
> Janet

I have noticed these differences, but they haven't seemed consistent to
type from brand to brand. For example, the braunschweiger I recently
bought is not pink at all, but decidedly grey. It also contains smoked
bacon, but the texture is definitely more coarse then some (can't
remember which) that I've had.

--
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.