Add the chopped pork roast, the rinsed livers, onions, garlic, bay leaves, bell pepper, celery, ½ cup of the green onions and ½ cup of the parsley into a heavy bottomed pot (I like a Dutch Oven for this).

Pour in the chicken broth, cover and bring to a boil. Reduce to a simmer and cook for about 2 hours (no less).

Remove the bay leaves then using a slotted spoon remove the ingredients to a tray to allow to cool. Reserve 1-½ Cups of the broth for later.

Once cooled, push through a meat grinder using a ¼" die, into a large mixing bowl.

Add the cooked rice, oregano, salt, cayenne, pepper, remaining green onions and parsley. Mix well until combined. Stir in most (if not all) of the reserved broth. The mixture should be nice and moist.

Place a sausage casing over a pipe being used to form your sausages and push the mixture through to form your sausages. Twist and tie.

Cook the sausage per your favorite method.