For boudin patties: Combine pork, celery, onion, garlic, bell pepper, and salt in a large pot. Cover with 2 inches of water, bring to a boil, and then reduce heat to a simmer. Cook uncovered for 1 hour. Add chicken liver to pot and cook 45 min. or until pork is tender. Strain and reserve 1 cup of liquid. Add pork mixture to food processor and process until finely ground. Transfer pork mixture to a lrge bowl. Add cooked rice, Black Smoke Seasoning, and 1/2 cup of reserved cooking liquid. Combine until pork mixture is moist and slightly sticky, adding more reserved cooking liquid if mixture is too dry. Taste and adjust seasonings as needed. Preheat greased pan over medium-high heat. Form pork mixture into 3-inch round patties. Cook patties in pan 4 to 5 min. per side, or until browned and cooked through.
For waffles: Preheat waffle iron. In a medium bowl, add dry ingredients and whisk to combine. In a separate bowl, add wet ingredients and whisk to combine. Mix wet into dry and stir until just combined. Rest batter for 10 min. Scoop 1/2 cup of batter into waffle iron and cook 4 to 5 min., until waffles are golden and crispy.
For hollandaise: In a medium pot, bring 1 inch of water to a simmer. In a medium, heat-proof bowl, combine egg yolks and lemon juice. Set bowl on top of pot of simmering water, ensuring bowl does not touch water, and whisk egg yolk mixture until pale yellow and thick enough to hold ribbons. Keep the water at a low simmer to prevent eggs from scrambling. Remove bowl from pot and slowly add butter, whisking continously to incorporate. Stir in Aleppo Pepper Hot Sauce and honey. Season with salt to taste. Cover surface of hollandaise with plastic wrap to prevent a skin from forming. Reserve in a warm place.
To assemble: To poach eggs, bring a tall pot of water to a simmer. Crack 1 egg at a time into a cup. Stir water to create a whirlpool and drop cracked egg into whirlpool. Let simmer for 3 to 4 min., then remove and drain egg with a slotted spoon. To assemble benedict, layer a waffle, boudin patty, poached egg, and top with hollandaise. Garnish with parsley.