Place gizzards in a food processor and process until the desired consistency. Preferably about like chili meat. Remove and add chicken livers, process usually by pulse until just slurred. Try not to over do them. set aside separately.

Heat a heavy duty saute pan or cast iron skillet (do use non-stick) over medium / high heat. Add the margarine or fat, let heat, next add the pork sausage and the gizzards, in clumps and spreading out across your pan., Now add the stew meat. Brown the meat thoroughly, stirring often, about 5 minutes then stir in liver slur and cook until just cooked.

Carefully transfer contents to a food processor and pulse until a consistent size for all ingredients is achieved. I like mine about the size of BBs personally. Transfer back to pan on the stove.

Let cook over high heat until a crust just starts to form all over the bottom of the pan. Do not burn.

Add the onions, bell pepper, celery and eggplant. Cook this mixture about 3 minutes, letting a crust form on the bottom of the pan, but not let burning too bad.

Add Spices and then deglaze with white wine. Cook for 4 to 5 minutes medium to high heat , scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product) until most of the liquid is consumed.

Heat smoked pork necks slightly in microwave until mildly heated.

Add the chicken stock to your saute pan and bring to a boil.

Add the smoked pork necks. Let cook/boil 2 minutes.