This is an absolutely delicious way to enjoy those goose gizzards you brought back from the hunt. Simmering them for 3 hours (or overnight in the crockpot) will result in tender meat that bears no resemblance to the chewy gizzards you may have tried in the past. Frying them until crispy and smothering them in sausage gravy only makes them better. I served them with a vinegary coleslaw laced with horseradish to cut through all of that savoury richness, but you could do something like mashed potatoes instead. After trying this recipe, you’ll not only be sure to bring every gizzard home with you from now on, you’ll be begging your friends for theirs too!
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