In a large frying pan, render the bacon chunks into crispy pieces over medium heat for about 10 minutes, stirring often to ensure the bacon doesn’t burn. Once the bacon is crisp and brown, remove and set aside in a large bowl, but leave the rendered fat in the pan. Add diced onions to the bacon fat and sauté until just translucent, about 5 minutes. Add your pork and chicken livers and cook until they are fully cooked through and not pink or bleeding on the inside, about 10 minutes. Turn off the heat and carefully add pieces of the liver, onion, and bacon grease into a food processor. Let cool, and process in batches until the livers form a smooth paste. Add liver mix into the bowl with the bacon and add cooked white rice, sage, and pepper flakes, and season with salt and pepper to taste. The pudding can be put into a loaf pan, refrigerated, and eaten as is at this point, or it can be placed into an oven at 350ºF for 5 minutes to set. Store in the refrigerator for 3–5 days.