35 minutes ago, AlaMoi said:but the people who wrote the link apparently don't call the Mettwurst style Braunschweiger.
Yes, they do.
My apologies, but maybe your German might not completely up to the task in this matter.
The linked text says:
Braunschweiger is a spreadable smoked sausage made from soft, coarse pork, with and without garlic.
But the Knackwurst, a finer, light spread sausage, is also a Brunswick specialty. As a rule, however, the latter is not referred to as "Braunschweiger".
In the German food law only the addition "Mettwurst" describes the "Braunschweiger".
In Austria, the Braunschweiger is a boiled sausage. In the USA, on the other hand, a smoked, spreadable liver sausage is known as Braunschweiger.
I hope this translation is unambiguous.
As an anecdote: (German) Braunschweiger is the favorite sausage of my sister. We hail from Lower Saxony (about 100 km south of Brunswick) and my parents go at great lengths to get my sister her favorite food when we have a gathering (just as I get „my“ Mett everytime i go home). I have a rather good idea what Braunschweiger is comprised of, lookes like, tastes like …
