How to make it

  • Poach livers and gizzards in lightly salted waqter for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside
  • Chop gizzards into small pieces, removing any tough membrane from gizzards. Set aside
  • In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside
  • In same pan, saute onions, celery and bell peppers and garlic until barely wilted.
  • Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid.
  • add Diced (rotel) tomatoes with chiles
  • Add cooked sausage and ground beef
  • Continue cooking until liquid is reduced to about 1/2 cup
  • Place in greased casserole and bake uncovered about 15 minutes at 350.

Reviews & Comments 2

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    " It was excellent "
    dtour ate it and said...
    I have a recipe very similar to this one. Thanks for bringing it to mind. I can easily give this a 5 rate. I too use Rotel canned tomatoes.
    Going to check out more of your recipes.
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  • chefmeow 14 years ago
    Can't wait to try this one. Sounds fabulous. Thans
    Was this review helpful? Yes Flag

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