Instructions: Boil gizzards until tender (abt. 30-35 min.); broil livers until brown; and saute sausage until slightly brown. Drain meats and dice. Saute onions in heavy iron skillet until light brown. Add bell pepper, celery, and mushrooms and cook until onions are transparent. Add remaining ingredients except sausage. Cover and cook on low heat 40 minutes, stirring often. Add sausage and place in 2-qt. chafing dish. Garnish with parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.