German leberwurst is Ameircan liverwurst. I'm not sure what classification system Ed is using, but liverwurst is a pate according to most meanings of the word.
Liverwurst is hardly delicate, and I think any of your suggestions would work with it -- although you want to be careful with artichokes if you're going to pair the pate course with wine. The chutney is a very interesting idea. It wouldn't work with a lot of pates, but liverwust -- yep.
Liverwurst tends to be a little sticky and is best spread on bread, like a sort of meat butter, then topped. You might want to serve ii already spread on some sort of toasted bread, e.g., crouton, crostini, bruschetta, etc., and serve a few toppings and other assorted "nibbles" along side.
In my opinion, liverwurst wants strong partners, the stronger the better. You want at least one very strong mustard on the plate, perhaps some grapes or apples, some walnuts or almonds, and a couple of strong cheeses -- at least one of them hard. Sweet and briny are also good tastes to cut through the richness of liver. So some sort of pickle like cornichon, sweet gherkins, pickled onion, etc., would also be nice on the plate.
If you like, you can dress up liverwurst by mashing in additions like brown butter with (flamed-off) cognac, chopped pistachios, chopped truffle, etc., then reforming into a tube shape or pressing it into a container, and allowing a day in the fridge for the flavors to marry.
Edited by boar_d_laze - 10/31/12 at 1:06pm