When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions or any other preparation I've encountered. I do however like liverwurst, and braunschweiger. Both of these sausages are traditional made with pork liver. I've never encountered pork liver in any other form though, so I don't know how it tastes by comparison.

Are the two livers roughly itnterchangable in other ways? Fat content, texture, etc. How do they compare flavor wise? Am I doomed if I try and make sausage out of beef liver?

  • 1
    Last time I had pork liver I was a kid, but I remember it being strong flavored (compared to the beef liver with onions I occasionally still eat). If it's any inspiration, the Braunschweiger sausage is sometimes made with just beef liver.
    – papin
    Oct 15, 2010 at 1:16

2 Answers 2


Well, at least here in germany it really is common to make liverwurst with beef liver (or more often and expensive: calf liver). So go ahead - you really won't regret it! Taken the percentage of actual liver in liverwurst you won't taste any difference, though I'd say beef liver tastes better.


The classic Jewish chopped liver is (obviously) not made with pork liver. And it is delicious. I would be confident subbing beef liver into any pate or sausage preparation.

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