Clean and cut the vegetables
-Crush the peppercorns, garlic and ginger and set aside
-Slice the onion
-Put the gizzard in a saucepan
-Season it with some of the ginger and crushed garlic
-Add the Dijon mustard, bay leaves, salt, a little onion and cover with water
-Cook covered over medium
heat – Reserve the gizzards once cooked
-Boil water in a saucepan
– Cook the chopped potatoes and carrots for a few minutes. They should be quite crunchy.
-Add the green
beans – Cover and cook for 1 min
– Drain and set aside
– Heat the oil in a saucepan over medium
heat – Add the chopped onions and stir until they become translucent
-Add the rest of the spices and the cooked gizzards or cut sausages
-Stir for 2 min
-Stir in the pre-cooked vegetables, broth, salt
– Stir and add the mayonnaise
– Mix well and cook for 2 min
-2 min after, pour in the unsweetened condensed milk or crème fraîche.
– Stir and extinguish the heat
You can eat your appetizer with bread.