What will happen if I substitute beef liver for pork liver in sausage? When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions or any other preparation I've encountered.  I do however like liverwurst, and braunschweiger.  Both of these sausages are traditional made with pork liver. I've never encountered pork liver in any other form though, so I don't know how it tastes by comparison.

Are the two livers roughly itnterchangable in other ways?  Fat content, texture, etc.
How do they compare flavor wise?
Am I doomed if I try and make sausage out of beef liver?
Well, at least here in germany it really is common to make liverwurst with beef liver (or more often and expensive: calf liver). So go ahead - you really won't regret it! Taken the percentage of actual liver in liverwurst you won't taste any difference, though I'd say beef liver tastes better.