So what is it with Braunschweiger vs Liverwurst?

[dice]

So I'm shopping for snacks at the Vons. I'm looking for the best
dip to go with my King Size Fritos. Salsa? Nooo... Guac? Not tonight.
Think I'll have liverwurst. Or, braunschweiger. Try it, it's pretty
good.

But. then comes the big decision. Upon reaching the meat
counter, I'm presented with two chubs for my perusal. Both are Farmer
John brand. Both are identical size, weight, and packaging. One's
slightly different color than the other, and is labeled "Braunschweiger"
rather than "Liverwurst". The list of ingredients on both is identical.
Even the price is exactly the same. And... so is the taste. So what is
the difference, if any, between the two?

[Bill Baldwin]

dice wrote:
> But. then comes the big decision. Upon reaching the meat
>counter, I'm presented with two chubs for my perusal. Both are Farmer
>John brand. Both are identical size, weight, and packaging. One's
>slightly different color than the other, and is labeled "Braunschweiger"
>rather than "Liverwurst". The list of ingredients on both is identical.
>Even the price is exactly the same. And... so is the taste. So what is
>the difference, if any, between the two?

I've always preferred the braunschweiger for its creamier texture and
smoother taste. But I readily admit I could be fooling myself. (I also
prefer apple cider to apple juice, heh heh.)

Either way, it's a good snack. Try a braunschweiger and cream cheese
sandwich with the bread toasted. Add sliced sweet pickles or not, your
choice. Mmmmmmmm.

Bill Baldwin
--
Your advertisement here

[Clint Experimental]

Dice asks

>Both are Farmer John brand. Both are
> identical size, weight, and packaging.
> One's slightly different color than the
> other, and is labeled "Braunschweiger"
> rather than "Liverwurst". The list of
> ingredients on both is identical. Even the
> price is exactly the same. And... so is
> the taste. So what is the difference, if
> any, between the two?

Braunscheiger (a liverwurst) is supposed to be soft and spreadable
while liverwurst (any pork liver sausage) may be firm enough to slice.
Braunscheiger should have a higher proportion of eggs and milk. In
short, from one brand to another, Braunscheiger is a more consistent
product.

Have Fun,
Clint

[Bermuda999]

See Poundstone's Biggest Secrets regarding liverwurst vs braunschweiger:

"[In addition to pig livers,] Farmer John Liverwurst contains pig snouts, as
well as some fancy skeletal meat, including bacon. Those preferring their pig
livers snout-free should try braunschweiger. Technically a liverwurst made from
smoked livers, braunschweiger is (in contemporary luncheon-counter practice) a
bit upscale in comparison to liverwurst. It's less likely to contain snouts,
fillers, or quite so much leftover fat"

[deepstblu]

Bill Baldwin wrote:
>
> dice wrote:
> > But. then comes the big decision. Upon reaching the meat

> >counter, I'm presented with two chubs for my perusal. Both are Farmer

> >John brand. Both are identical size, weight, and packaging. One's
> >slightly different color than the other, and is labeled "Braunschweiger"
> >rather than "Liverwurst". The list of ingredients on both is identical.
> >Even the price is exactly the same. And... so is the taste. So what is
> >the difference, if any, between the two?
>

> I've always preferred the braunschweiger for its creamier texture and
> smoother taste. But I readily admit I could be fooling myself. (I also
> prefer apple cider to apple juice, heh heh.)

William Poundstone or someone like him wrote that braunschweiger was
less likely to contain "variety meats" (meaning critter parts you
wouldn't eat on a bet). But if the ingredients are "identical" ...
...hmmm...any chance that some of those ingredient categories might be a
little elastic?

Rick B.

[dice]

Bermuda999 wrote:

>
> See Poundstone's Biggest Secrets regarding liverwurst vs braunschweiger:
>
> "[In addition to pig livers,] Farmer John Liverwurst contains pig snouts, as
> well as some fancy skeletal meat, including bacon. Those preferring their pig
> livers snout-free should try braunschweiger. Technically a liverwurst made from
> smoked livers, braunschweiger is (in contemporary luncheon-counter practice) a
> bit upscale in comparison to liverwurst. It's less likely to contain snouts,
> fillers, or quite so much leftover fat"

Well... yes, but then I'd be missing out on all that there fancy skeletal
meat! Ah NOSE I wouldn't want to BLOW it and miss out on that good eatin/!

[Bill Baldwin]

deepstblu wrote:
>William Poundstone or someone like him wrote that braunschweiger was
>less likely to contain "variety meats" (meaning critter parts you
>wouldn't eat on a bet).

*Snort* That is a *great* definition. I laughed for half a minute over this.
Thanks.