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Braunschweiger vs. Liverwurst: Taste, Nutrients and Calories

Braunschweiger and Liverwurst are pork liver-based sausages, rich in healthy fats, iron, and essential minerals that can help boost energy, improve heart health, and reduce inflammation. To choose the best one comparing Braunschweiger vs. Liverwurst, we need to consider their nutrient content, taste, texture, and usage. Here is a thorough review of these sausages analyzing each one’s features.

Braunschweiger vs. Liverwurst: Taste, Nutrients and Calories
  • Braunschweiger and Liverwurst are sausages made from ground pork livers and other organ meats with seasonings.
  • The main difference between Braunschweiger and Liverwurst is that Braunschweiger is smoked and has a different taste.
  • Braunschweiger and Liverwurst both have high-fat content with low-carbohydrate, making them a good option for low-carb diets like Keto Diet.
  • Braunschweiger and Liverwurst have similar fat content but Braunschweiger has higher protein, iron, and sodium, while Liverwurst has more calcium, magnesium, and vitamin A.

What Is Braunschweiger?

Braunschweiger is a German sausage named after the city of Braunschweig (Brunswick in English), where it was first made.

This sausage is made from ground pork livers, pork scraps, and seasonings and can also include pork organs such as kidneys or heart.

Braunschweiger is usually sold pre-cooked and can be eaten cold, either sliced or spread on bread and crackers. Its smooth texture makes it easy to spread, but it also holds its shape well enough to be sliced.

It has a rich and savory taste with a strong livery and smoky flavor and a light brown to pinkish-brown color.

Also, Braunschweiger can be added to low-carb diets such as Keto, since it has a low level of carbohydrates and high levels of fat but that’s not all.


You can see the nutritional values of 100 grams of Braunschweiger sausage in the following table [1]:

Calories327 kcal
Protein 14.5 g
Fat 28.5 g
Carbohydrates 3.1 g
Calcium 9 mg
Iron 11.2 mg
Magnesium 11 mg
Sodium 977 mg
Zinc 2.81 mg
Manganese 0.155 mg
Vitamin E 0.35 mg
Vitamin B6 0.33 mg
Vitamin B12 20.3 mcg
Vitamin K 1.6 mcg
Vitamin A 14100 IU
Vitamin D 48 IU

You can buy ready and pre-cooked Braunschweiger, but to enjoy a higher quality Braunschweiger without any additional preservatives, you can easily make it at home.

How to Make Braunschweiger?

Making Braunschweiger at home lets you control the ingredients to make a fresher and healthier product.

It’s more cost-effective, and you can also season it based on your liking and avoid additives.

You can prepare the following ingredients and take the steps mentioned in the instructions to make 15 servings of Braunschweiger.


  • 750 g pork liver
  • 600 g chicken livers
  • 600 g pork heart
  • 200 g beef liver
  • 1000 g pork belly
  • 100 g salt pork or fatty bacon

For Seasoning:

  • 2 tbsp salt
  • 2 tbsp onion powder
  • 1 tbsp sugar
  • ½ tbsp pepper
  • ¼ tbsp coriander
  • ⅕ tbsp nutmeg
  • ⅕ tbsp ground mustard
  • ⅕ tbsp sage
  • ⅕ tbsp marjoram
  • ⅕ tbsp ginger


  1. Simmer pork livers in water for 10 minutes.
  2. Let them cool for a few minutes.
  3. Grind all meats.
  4. Put the mixture in the freezer for 30 minutes.
  5. Chop the chilled ground mixture in a blender or food processor.
  6. Stuff the mixture into beef middles.
  7. Cook the stuffed sausages in 165°F water for about 1 hour until they reach an internal temperature of 152°F.
  8. Chill the cooked sausages in cold water.
  9. Dry in a smoker at 100°F, then smoke for 5 hours at 120°F.
  10. Store in a refrigerator overnight.
  11. Remove from the refrigerator and enjoy!

Another well-known type of sausage is Liverwurst, which has an almost similar nutrition profile and preparation method to Braunschweiger, but one feature separates them: Liverwurst is not smoked.

Learning about the features of these sausages helps you make informed choices based on flavor, nutrition, and preparation methods, especially if you are on a weight loss diet, you need to choose the best food compatible with your diet rules.

Learn More: New York Strip vs. Ribeye: Nutrition and Taste

What Is Liverwurst?

Liverwurst, also known as liver sausage, is made from pork liver, which is popular throughout Europe, North America, and South America.

Liverwurst is made from a mixture of pork liver, meat, and fat, combined with various spices and seasonings. The ingredients and preparation methods vary in different regions, but common additions include onions, bacon, and spices, such as black pepper, marjoram, allspice, thyme, mustard seed, and nutmeg.

Liverwurst is spreadable but also holds its shape well enough to be sliced for sandwiches and appetizers.

It has a rich and savory taste with a strong liver flavor. The color of liverwurst ranges from light brown to pinkish-brown, depending on the ingredients and how it is made.

Like Braunschweiger, Liverwurst can be a part of different low-carb diets, even it’s a better choice than Braunschweiger as it has lower carbohydrate content.

Learn More: Can You Freeze Liverwurst? For How Long?


The following table shows the nutrient profile of 100 grams of Liverwurst [2]:

Calories326 kcal
Protein 14.1 g
Fat 28.5 g
Carbohydrates 2.2 g
Calcium 26 mg
Iron 6.4 mg
Magnesium 12 mg
Sodium 860 mg
Zinc 2.3 mg
Manganese 0.155 mg
Vitamin B6 0.19 mg
Vitamin B12 13.5 mcg
Vitamin A 27700 IU

Like Braunschweiger, Liverwurst can also be bought ready-to-eat or you can easily make it at home.

How to Make Liverwurst?

For making 8 servings of Liverwurst you need the ingredients and instructions. If you don’t have a smoker, Liverwurst is a better choice as it doesn’t need smoking.


  • 450 g pork liver
  • 350 g pork butt
  • 100 g pork fat
  • 1 onion
  • 3 tbsp powdered dry milk
  • 1 tsp white pepper
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tsp sugar
  • 1/2 tsp marjoram
  • 1/2 tsp ground coriander
  • 1/4 tsp mace
  • 1/4 tsp allspice
  • 1/4 tsp ground cardamom


  1. Grind liver, pork butt, and pork fat separately with a fine grinder blade.
  2. Mix all ground meats together and grind them one more time.
  3. Sprinkle onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over the ground meat and mix well.
  4. Pack the mixture into a muslin casing, folding the open end to reach the bottom more easily.
  5. Pack the meat as firmly as possible.
  6. Stitch the open end closed or secure it with a wire twist tie.
  7. Place the Liverwurst in a large pot and add enough water to cover it by 2-3 inches.
  8. Increase the heat to bring the water to a boil.
  9. Reduce heat when water starts boiling and let the sausage cook for 3 hours.
  10. Drain the hot water and replace it with ice water. Let the Liverwurst sausage sit in the ice water until cool.
  11. Place the sausage in the refrigerator overnight.
  12. Remove the muslin casing before serving.
  13. Enjoy and remember to eat it in 10 days.
Braunschweiger and Liverwurst Market Value in the U.S.

A 2023 report from Euromonitor shows that in the United States, Braunschweiger had an estimated retail market value of $73 million in 2022. Liverwurst is ranked in the top 20 deli meats by sales volume in the U.S., with an annual revenue of over $150 million.

Making these sausages at home without preservatives or artificial additives gives you a healthier option with rich nutrition, which can lead to the following health benefits.

Learn More: Porterhouse vs. Ribeye: Which One is Better? [Taste and Nutrients]

The Health Benefits of Braunschweiger and Liverwurst

The minerals found in Braunschweiger and Liverwurst can lead to the following positive health effects:

  • Energy Boost: Both sausages are rich in protein, which helps maintain energy levels, supports muscle growth, and helps muscle repair [3].
  • Blood and Nerve Health Support: These sausages are high in vitamin B12 and iron, crucial for red blood cell production and preventing anemia. Vitamin B12 also supports healthy nerves and brain function [4] [5].
  • Eye Health Support: Braunschweiger and Liverwurst are rich in vitamin A, which is important for good vision and eye health [6].
  • Heart Health Improvement: These sausages contain Coenzyme Q10 (CoQ10), which helps keep your heart healthy by improving energy production in heart cells and protecting them from damage [7]. However, they should be consumed in moderation to avoid high cholesterol.
  • Anti-Inflammatory Effects: The omega-3 fatty acids in these cured meats, help reduce inflammation and improve conditions like arthritis and heart disease [8].

Now that we know the benefits of Braunschweiger and Liverwurst, let’s compare them to find out which can be a better choice for adding to our diet.

Learn More: Carnivore Diet and Cholesterol: Everything You Should Know

Braunschweiger vs. Liverwurst: Taste

  • Braunschweiger tastes livery and gamey because of its higher liver content and has a smokey taste with a smoother texture.
  • Liverwurst has a liver taste but less than Braunschweiger with a chunkier texture.

Braunschweiger vs. Liverwurst: Nutrients

  • Braunschweiger has higher protein, iron, sodium, zinc, vitamin B6, vitamin B12, and vitamin E levels than Liverwurst.
  • Liverwurst contains more calcium, magnesium, and vitamin A with fewer carbohydrates.
  • They both have almost similar fat content (28.5 g).

Braunschweiger vs. Liverwurst: Calories

  • Both Braunschweiger and Liverwurst are high-calorie foods because their main ingredient is liver, which is naturally high in calories, and the addition of fatty meats like pork butt or fat boosts their calorie content even more.
  • They have almost the same number of calories (327 and 326 kcal, respectively).

The table below summarizes the key differences between Braunschweiger and Liverwurst to help you easily compare them and choose the one that best fits your health and fitness goals.

Origin Germany Europe, North and South America
Main Ingredients Ground pork livers, pork scraps Pork liver, meat, fat
Smoked Yes No
Texture Smooth, easily spreadable Smooth, easily spreadable
Flavor Rich, savory, strong liver flavor, smoky Rich, savory, strong liver flavor
Color Light brown to pinkish-brown Light brown to pinkish-brown
Serving Style Commonly sliced and served cold on bread/crackers Can be served cold, pan-fried, baked, or incorporated into dishes
Shelf Life A longer refrigerated shelf life than Liverwurst because of the smoking process Can spoil faster than Braunschweiger
Nutrient Higher in protein, iron, sodium, zinc, vitamin B6, vitamin B12, and vitamin E levels than Liverwurst Contains more calcium, magnesium, and vitamin A and fewer carbohydrates than Braunschweiger

Based on these differences in taste, texture, and nutrients, which one can be a better option?

Learn More: Can You Eat Pork Rinds on the Carnivore Diet?

Braunschweiger vs. Liverwurst: Which One Is Better?

Choosing between Braunschweiger vs. Liverwurst depends on your taste preferences, dietary needs, and how you want to use these sausages in your meals.

If you enjoy a strong smoky flavor, Braunschweiger is the better choice. It has a liver taste with smoky undertones that many like it.

But if you prefer a more balanced flavor, Liverwurst can be a better option. Also, its liver taste is less intense, making it a more versatile option for various dishes.

Both Braunschweiger and Liverwurst have a smooth and spreadable texture. However, Braunschweiger may be slightly easier to spread on bread or crackers. If you prefer a sausage that can also be sliced for sandwiches and appetizers, Liverwurst might be a better option, as it holds its shape better for clean slices.

Also, if you’re on a low-carb diet like Keto and Carnivore, it’s more important to choose high-fat and low-carb foods to stay on ketosis. So, which of these two cured meats can be better for these diets?

Learn More: Can You Freeze Braunschweiger? How Long Can You Store It?

Braunschweiger and Liverwurst Production in Germany

Statistics from the German Butchers' Association (Fleischer-Verband) indicate that baunschweiger production in Germany was around 25000 metric tons in 2021, with over 60% exported internationally. Also, Liverwurst ranks among Germany's 5 most popular sausage varieties, with an annual output exceeding 80000 metric tons.

Can You Have Braunschweiger and Liverwurst In a Low-Carb Diet?

For those on a low-carb diet like Keto or Carnivore, Liverwurst is slightly better because it contains fewer carbohydrates (2.2 g) than Braunschweiger (3.1 g).

Also, they both have a high amount of fat (28.5 g), which makes them suitable for these high-fat low-carb diets.

But you should know that some of the seasoning ingredients in these sausages like onion powder are not Carnivore-friendly.

So, if you’re following strict versions of the Carnivore Diet, it’s better to make Braunschweiger and Liverwurst sausages yourself and use alternative seasonings.

Learn More: 15 Simple Carnivore Soup Recipes with Chicken, Beef and Pork


Comparing Braunschweiger vs. Liverwurst shows that they have similarities in nutrients, especially calorie and fat content, but they differ in other aspects, such as carbohydrate content, taste, and preparation methods.

Also, remember to consume these cured meals in moderation, as they’re high in sodium and cholesterol which can lead to high blood pressure and heart issues.

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