Appetizer: United States – Gizzard Po' Boy Sliders Appetizer

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) chicken gizzards, cleaned and fried
12 slider buns or small rolls
2 cups (100 g) shredded lettuce
Dill pickle slices to taste
1 / 2 cup (120 ml) mayonnaise
2 tbsp (30 ml) ketchup
1 tbsp (15 ml) Creole mustard or Dijon
1 tsp (5 ml) horseradish
1 tsp (2 g) paprika
1 tbsp (15 ml) chopped pickles or relish

Show original ingredient measurements

1 lb / 450 g chicken gizzards, cleaned and fried
12 slider buns or small rolls
2 cups (100 g) shredded lettuce
Dill pickle slices to taste
1 / 2 cup (120 ml) mayonnaise
2 tbsp (30 ml) ketchup
1 tbsp (15 ml) Creole mustard or Dijon
1 tsp (5 ml) horseradish
1 tsp (2 g) paprika
1 tbsp (15 ml) chopped pickles or relish

Instructions

1. Make remoulade: mix mayonnaise, ketchup, Creole mustard, horseradish, paprika and chopped pickles; refrigerate.
2. Split and lightly toast slider buns.
3. Place a layer of shredded lettuce on each bottom bun, add 1–2 fried gizzards per slider.
4. Spoon remoulade over gizzards and top with a pickle slice, then close sliders.
5. Serve immediately while gizzards are hot and crisp.