In a large pot cook fat pork, and lung, together with 1tablespoon salt, until tender.
Meantime cook rice in the beef broth for about 20 minutes.
Cook minced onions in lard; cover the pan, and do not brown the onions.
Cut the cooked liver into small pieces, add to onions, and cook covered for 10 minutes longer. Let cool, then drain liver and onions from the lard.
Add liver and onions to cooked meat and lung. Put all through the smallest holes of a meat grinder. Mix with cooked rice, pepper, remaining 1tablespoon salt and the marjoram.
Carefully wash the sausage casing. Stuff the ground mixture into the casing. Tie it well.
Cook the whole sausage in plenty of water for 10 to 15 minutes.
You can eat the sausage at this point, but I advise you to fry it or bake it slowly till skin becomes golden brown.