The Best Appetizer That You Will Ever Eat.

SGH

Anyone like gizzards? I have a great gizzard appetizer if anyone likes them. 

Biggreenpharmacist

I think i figured out why my SL was a little salty. I think my sausage packages were about the equivalent to 1/2 a tube of store bout, so I should have used half a tube of ritz and half a package of cheese. 

KiterTodd

cajunrph said:

Here's my go at it. HEB didn't have Ritzs. I had to get their store brand. Also, I didn't notice that you only use 1/4 bell pepper. And I got some huge red ones. 

Hmmm, I didn't see that either.  But, I used a whole green finely chopped and it didn't seem like too much all cooked down.  I'll probably do the same thing again.  

I even had a second course of sausage fried up in a CI skillet for dinner.   It was good and all, but a lbs. of sausage within a couple hours is a bit much for mere mortals. 

SGH

@KiterTodd
Looks outstanding brother. 

cajunrph

Here is the final product. And it's every bit as good as advertised. Even though I used a whole bell pepper, it didn't distract from the taste. Thanks again for sharing. 

SGH

@cajunrph
It looks outstanding brother. Glad to hear that you enjoyed it my friend. And my pleasure, I'm always glad to share what I can. 

Grader07

Whats your gizzard appetizer SGH?  Im interested

cajunrph

A follow up to the sausage loaf. I was the only one home last night to try the SL. Although I made a gallant effort, I was only able to kill off 1/4th of it. I brought some to work with me. My technicians loved it. I'm spreading the SL love around. 

SGH

Grader07 said:

Whats your gizzard appetizer SGH?  Im interested

Sadly I didn't take any pics because I didn't think anyone would be interested in the gizzards. But it's real simple. 

Directions:
Clean and wash the gizzards. If you have whole gizzards, be sure to split them open and remove the inner grinding plate. It tastes awful. Remove all of the silver skin as well. It tastes awful too and is tough as nails. 

Soak the gizzards for 4 hours in buttermilk. Don't skip this step, trust me on this one. 

After the soak, salt and pepper them and then pressure cook the gizzards for 35 minutes at 12 PSI. Set them on a rack above the water, not in the water. You want to steam them under pressure, not boil them. 

After pressure cooking, dip them in a thin batter made from water and flour. 
After dipping in the batter, dust them with dry flour. 

After dusting, deep fry them at 350 degrees until golden brown. It won't take long as they are already cooked by the pressure cooker. You just want to brown the flour. It usually is around 90 seconds at 350 degrees. 

The buttermilk marinade, the pressure cooking, and the double coating before deep frying is what makes these so good my friend. Give them a try and let me know what you think.

SGH

@Grader07
If you look at this pic closely, you can see that I have the gizzards sitting in a strainer/steamer basket to keep them above the water instead of in it. 

Biggreenpharmacist

SGH said:

Grader07 said:

Whats your gizzard appetizer SGH?  Im interested

Sadly I didn't take any pics because I didn't think anyone would be interested in the gizzards. But it's real simple. 

Directions:
Clean and wash the gizzards. If you have whole gizzards, be sure to split them open and remove the inner grinding plate. It tastes awful. Remove all of the silver skin as well. It tastes awful too and is tough as nails. 

Soak the gizzards for 4 hours in buttermilk. Don't skip this step, trust me on this one. 

After the soak, salt and pepper them and then pressure cook the gizzards for 35 minutes at 12 PSI. Set them on a rack above the water, not in the water. You want to steam them under pressure, not boil them. 

After pressure cooking, dip them in a thin batter made from water and flour. 
After dipping in the batter, dust them with dry flour. 

After dusting, deep fry them at 350 degrees until golden brown. It won't take long as they are already cooked by the pressure cooker. You just want to brown the flour. It usually is around 90 seconds at 350 degrees. 

The buttermilk marinade, the pressure cooking, and the double coating before deep frying is what makes these so good my friend. Give them a try and let me know what you think.

Thats a good method for squirrel, too. Especially those big ol' fox squirrels. 

SGH

Biggreenpharmacist said:

Thats a good method for squirrel, too. Especially those big ol' fox squirrels. 

Brother pharmacist, it works great for rabbit as well. Only I do it in reverse with the rabbit. I partcially deep fry them and get them brown, but not done. Then the deep fried rabbit goes in the PC and is covered with onions and a medium roux. You talk about good my friend. Oh my goodness, what the roux does to the fried rabbit in the PC should be illegal. 
Blonde Roux. 

Roux and rabbit after PC.

It will almost make you quit fooling with Q

Biggreenpharmacist

Damn that looks good. 

SGH

Biggreenpharmacist said:

Damn that looks good. 

Brother it really is. Here is a tip, if you make it in a PC, be sure to start with a blonde roux, not a dark roux. A dark roux will over cook and give the dish a bitter taste. As you can see by the pics, the blonde roux cooked farther in the PC and became a perfect dark roux. 

Biggreenpharmacist

Im not sure I still have a pressure cooker. Might be something I need to get. 

SGH

Biggreenpharmacist said:

Im not sure I still have a pressure cooker. Might be something I need to get. 

If you don't do a lot of high volume pressure canning, go with one of the electrics. They are much more user friendly and do not have to be watched and adjusted on the fly. Just hit a button and walk away. Far easier to deal with my friend.  

Biggreenpharmacist

I have a big pressure canner that I do all my canning in. I just dont know if I still have a small pressure cooker. I used to but not sure where it has gone. What do you use?

SGH

Biggreenpharmacist said:

What do you use?

@Biggreenpharmacist
 For cooking, I have jumped on the electric bandwagon and haven't looked back. Far more user friendly and clean up is a snap due to the removable pressure pot. Here is one that has performed very well.
Elite 8 quart electric PC.

Roadpuke0

Love gizzards. Stop by the Browns chicken often and pick up a pound for my drives home. Great with hot sauce. Have to try this new recipe of yours. Have package of big turkey gizzard from thanks giving in the freezer this might be perfect for.

SGH

@Roadpuke0
The method I posted above works equally well for all gizzards my friend. Give it a shot and let me know what you think. 

SGH

I'm working on a alternative version of the sausage loaf. It's pretty darn good to. Still tweaking it though. Using some beef, 2 kinds of sausage and liquid cheeses for this one. 

itsmce

Liquid cheeses?

SGH

itsmce said:

Liquid cheeses?

Kind of. Campbell's cheddar soup. 

SGH

Grillnugget

I'm going to cook the "loaf" tonight and I have two questions. 1st. Can anyone provide an appropriate cook time till done (internal 155)? That's because I really want to do this on the egg but....2nd question, does it loose to much if I cook in the oven, since I wouldn't be able to add the smoke? Thanks all, and I'm really looking forward to the cook

MaC122

Made these today, too! They are awesome for little bite sized cubes. I forgot the egg and used whole milk as a substitute, it came out fine without it. I used hot green peppers and onion but it was not hot enough for me. Thanks for the recipe @sgh

MangoMadness

I'm new here and don't have a thermometer for internal temps yet. How long approx do you cook this?

SGH

@Grillnugget
It will turn out perfectly fine if cooked in the oven. The only difference is it will have zero smoke. Some folks actually prefer this. As far as cook time, 45 minutes, give or take a little either way depending many different things. But 45 minutes will be close. 

SGH

MangoMadness said:

I'm new here and don't have a thermometer for internal temps yet. How long approx do you cook this?

If you don't have a way to check the internal temp, cook it 45 minutes and cut into it so you can see if it's done. If it's not, just put it back in and keep checking it every 10 minutes or so.  

MangoMadness

Great. Thanks. I'll try this out and report back. So, as far as thermometers, what's your recommendation? Sorry to jump off topic.