Goose liver and braunschweiger are not the same thing.
Goose liver is fattened liver of a goose which is also called foie gras.
Braunschweiger is a type of liver sausage and braunschweiger is often made from pork liver and pork trim and foie gras or goose liver is a distinct culinary product make from goose liver or duck which has been enlarged through force feeding.
Braunschweiger is a type of liver sausage and is often smoked and originated in Germany and is often made from the pork liver and pork trim and with added spices.
Braunschweiger is also known for it's smooth, spreadable texture and distinctive flavor.
Goose liver also known as foie gras is fattened liver of a goose and is a culinary delicacy which is known for it's rich and buttery flavor and smooth texture.
Foie gras has a taste that is rich and buttery in flavor that is often described as having a delicate and meaty taste which is distinct from regular liver and the smooth and creamy texture, especially when it's melted in the mouth, also enhances the eating experiences of foie gras.
Foie gras is also often associated with fine dining and luxury and makes it a special treat for man people and it's high price point and unique flavor profile also contribute to the perception.
And in French Cuisine, foie gras also has a long history and cultural importance, and represents a traditional and cherished dish.
The historical connection of foie gras can be a draw for many who appreciate culinary traditions.
Foie gras also has some nutritional value although it's high in fat, but foie gras is also high in quality protein and essential fatty acids, as well as vitamins A, B and E, although it's important to eat foie gras in moderation as a result of it's high fat content.
The closest thing to foie gras is chicken livers as well as a variety of pates including options that are vegan.
Chicken livers are a budget friendly way of getting a rich, foie gras like taste and they can be prepared in various types of ways, including being sauteed lightly with some bacon and mushrooms or even incorporated into a pate with cream and sherry.
Foie gras is cured and once the liver is cleaned of the veins, the liver or foie gras is cured in a mixture of salt, sugar and pepper, along with a splash of liquor like brandy or Sauternes.
The curing process of foie gras often involves using of some salt and sometimes pink curing salt, along with sugar, pepper and brandy or the Sauternes.
The curing of the foie gras helps preserve the foie gras and also enhance the flavor of the foie gras as well as it's texture.
The reason why foie gras is so expensive is because the production of foie gras requires intensive labor as well as the cost of the specialized feed and also because of the limited supply of farms which produces foie gras.
Foie gras production involves the force feeding of ducks and geese using feeding tubes which is incredibly cruel to the animals and is controversial so not everyone wants to produce the foie gras.
The forced feeding of the ducks and geese for making foie gras is used to enlarge the ducks and geese livers, which also adds to the cost of production and results in ethical concerns as well as outright bans of foie gras in some regions.
The controversy with foie gras that foie gras production involves cruel treatment, animal suffering, health concerns in humans and also ethical issues.
Creating foie gras involves force feeding of ducks as well as geese to enlarge their livers.
These practices are strongly condemned by animal rights and animal welfare groups as they cite inhumane treatment and cruel conditions for the ducks and geese.
Also people who support production of foie gras often also emphasize it's culinary value as well as cultural significance as a delicacy.
Although the primary concern over foie gras production is the force feeding or gavage process of the ducks and geese, where tubes are actually inserted into the ducks and geese throats in order to pump large amounts of food into he ducks and geese stomachs.
As a result of this force feeding of the ducks and geese it can result in a range of health issues for the ducks and geese, including damage to the liver, impaired mobility as well as increased susceptibility to disease.
Some people also argue that the process causes significant pain as well as distress to the ducks and geese, who are also often confined and also subjected to these types of unnatural feeding practices.
And studies also suggest that human consumption of foie gras can even potentially result in health problems in humans like secondary amyloidosis.
And many people also find that practice of force feeding of the ducks and geese inherently unethical, regardless of whether it can be proven or not to cause any significant harm to the ducks and geese.