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Braunschweiger and liverwurst are types of German liver sausage. They are both made with pork liver and sometimes contain beef liver as well. Braunschweiger and liverwurst, however, are not exactly the same thing. Traditionally Braunschweiger is smoked, whereas liverwurst typically is not.
In Hungary, liverwurst is customarily served on open sandwiches, or with cheese as a filling for pancakes which are baked in the oven. In Romania liverwurst is called lebar, but unlike the German sausage leberwurst that uses beef, the lebar uses only pork.