I went through an organ meat phase around two months ago.
Aside from chicken livers, tried beef and pork livers, pork kidneys, and pork brain.
Was not successful with the pork brain. The chinese grocery where I shop at also has pig uterus but I haven’t found the time to try cooking that.
From my experience, chicken livers were the easiest to prep; the grocery I buy them from already has them cleaned, they are the right size so no need to cut then up into smaller pieces, so the soaking in milk is the only prep-step.

The pork kidneys I tried tasted better than the livers but takes some effort to prep (have to cut it open to remove the inedible “urine sacs”).

Soaking in milk helps a lot to remove the off-tastes and I didn’t cook with chorizo but I imagine that would also help a lot more in masking the unique flavor of organ meats.

In Chinese cuisine/medicine, organ meats pack a lot of nutritional value. And there is the concept of eating the organ to treat problems with your organ.
So I imagine the liver treats would go especially well with a nice tall cold beer. :-)