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?