THE MENU PORK CHICKEN GIZZARD PATE

I have ordered some organic gizzards. Their texture and flavor are such that they benefit from being mixed with something else...

 

I have decided to go with mixing them with ground pork, rather than either chicken or beef. This way the gizzards will have a voice in a pate. Of course I will use bacon somehow.

 

One might also very advantageously use ground veal instead.

 

One might also do a diced gizzard and stale bread or wild rice stuffing, for roast chicken or quail. That too would be very nice.

And of course, one might also do the Delmonico Gizzard Wellington I previously created and described, if you first make a gizzard only pate, and also make gizzard pan gravy at that time.....