Braunschweiger is smoked. Normal pate, called Liverwurst in Germany is not.

My family have a high end butchery / German style food manufacturing operation and the ingredients and method is almost identical.

Except for smoking.

Yeah, I love German style wursts as well. But it’s quite high in sodium etc. so I limit the intake of it, and highly processed foods generally

Always a negative, isn’t there. Haha.