Cut pork into two-inch cubes

Place in a 4-quart pot and cover with the water

Bring to a simmer and reduce heat to medium

Cook for about one hour, or until pork is tender

Cut liver into one- inch strips

Add to the pot with the pork and cook for thirty minutes longer, or until the liver is tender. Drain meats and reserve broth

Cut meats into 1/4-inch cubes and chop in a food processor to a medium fine grind

Strain reserved cooking broth through a fine strainer or cheesecloth

Add one cup broth to the meats and grind again.Add the meats with broth mixture and remaining ingredients to the mixing bin and process until thoroughly blended

Using the #26or #29 horn extrude the mixture into the casings and twist off into four to six-inch links

Poke several holes down the length of each sausage. Immediately put sausage into a deep pot and add water to cover

Bring water to just under a boil

Reduce heat and simmer sausages for 30 minutes or until they float to the surface

Drain sausages, then plunge into cold water to stop cooking

When cool, refrigerate, uncovered, on a rack to dry slightly for 12 hours

Refrigerate, covered, for up to one week longer or freeze for later use.