Remove any yellowish or greenish bits from the chicken liver. Chop it and the heart into small pieces.
To make the stuffing, skin the chorizo sausages and slice them lengthwise, then across, to make small chunks. Heat a little olive oil in a frying-pan and add the pieces of chorizo, the chopped liver and heart, the crumbled pork sausage and the torn-up bread. Sauter for 4