Liver sausage with rice

Materials	fat pork (picnic, butt), 70% pork liver, 30%	3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
Ingredients	salt, 2.0 % white pepper marjoram ginger, ground nutmeg allspice, ground fresh onions, finely diced or onion powder rice broth	100 g (5 1/2 Tbsp) 18 g (8 tsp) 10 g (6 tsp) 10 g (5 tsp) 5 g (3 tsp) 10 g (5 tsp) 100 g (3.5 oz) 15 g (6 tsp) 750 g (26.5 oz) 500 ml (2 cups)
Instructions	1. Cover meats (not livers) with water and cook in simmering water until soft, save broth. 2. Cut blood veins out of livers and place them in cold water until all traces of blood are removed. Poach livers in simmering water at around 167º F (75º C) for 8 - 10 min. 3. Cook rice (don't overcook), then rinse in cold water and drain. 4. Fry onions in oil or lard until golden. Do not make them brown. 5. Be sure all meats are cold. Grind all meats and fried onions through 2 mm plate (1/8"). Slice liver in smaller pieces and grind through 2 mm (1/8") plate. 6. Mix everything with spices and broth (does not need to be cold). 7. Stuff not too hard into 38 - 42 mm diameter hog casings, make links about 10 - 14" long. You can use natural beef casings or beef middles up to 3" (8 cm) in diameter. Tie both ends with butcher's twine and make 4" (10 - 12 cm loop for hanging. 8. Cook sausages in preheated water at 176 - 185º F (80 - 85º C) until an internal temperature of 158 - 158º F (68 - 70º C) is reached. The required time is about 50 - 90 minutes depending on diameter of the casings. 9. Shower with cold water for 10 min. then hang and cool down to an internal temperature below 42º F (6º C). The absolute minimum is 53º F (12º C). That could also be accomplished by placing sausages in cold water and adding ice.
Notes	If lean pork is used, add some back fat or bacon. No need for step #1, go directly to step #5.