I usually cook some bacon, and then remove it from the pan. Add some onions to the grease and let them sweat. Add the bacon (crumbled up a bit) and the liverwurst to the pan and mix around until warmed. Then just make an egg or two over easy and pop them right on top of the liverwurst, bacon & onion mixture. It's so yummy.
Mmm, braunschweiger sammies! I think liverwurst is just another anme for the same thing. I used to have it with spicy mustard, onions and cream cheese on dark rye, yummy!
I recently made chopped liver, cause I was tired of just frying it. I recreated my favorite sandwich using celery for the crunch - it turned out pretty good. But just liverwurst on celery sound pretty good to me too. Really, you just need a substitute for the usual bread/crackers. Cucumber slices, zucchini chips maybe?
Pan sear both sides of an entire chicken breast, flip upside down and put in the Dutch oven; spread the liverwurst/pate on the breast. Put a thin slice of tomato and/or diced onions on each side of the breast, on top of the liverwurst/pate. Top with parmesan cheese (if desired) and dried, crushed red pepper. Cover with three strips bacon. Bake in oven at 400 degrees for about 30 minutes (or until chicken is cooked all the way through).
Adding it to a stew? I recognise that it's a very different sort of sausage (and will probably disintegrate) but I used up my leftover hiking-sausages (chorizo, salami etc) in a meat stew and they were very tasty. This way you can dilute and mask the flavour as much as you like.