Well this is coming from a girl who has never had any kind of liverwurst or braunschweiger but the stuff regularly available at the grocery store... I love them both, and having eaten lots of both, I don't see a whole lot of difference in the flavor. Braunschweiger, I believe, from having read my mother's sausage making books, is nearly identical to liverwurst only smoked.
I have probably ten pounds of pork liver in my deep freeze right now, and will have more when I butcher my pig in the early spring. Really looking forward to trying to make my own! For the ladies who find natural casings on the yucky side, they make collagen casings. You can find them on any sausage making supply website. They are really good, though I have to say I prefer fresh natural casings. The cleaning process is so intense and thorough(grew up making our own sausage) that it never crossed my mind to be grossed out. They also taste GOOD and I love the texture.
