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?

--
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.