Goose Giblets with Paprika Sauce

Czech name: Husí drůbky na paprice

Written by Sara Cepelakova

The Czech Republic has a lot of holidays and traditions, but none of them is as typical for Czech culture as pig-killing. The name already conveys that it is a holiday revolving around meat, not just pork, but also beef, goose, and occasionally chicken, as well.

It is well known that roasted goose is the highlight of the feast. Goose giblets are a special delicacy, which you prepare with fine pepper sauce. They will be delicious with bread dumplings or potato dumplings.

This meal is a regional specialty of Eastern Bohemia.  For more information about the region, from which this recipe comes, click here.


1 3/4 cup chopped goose giblets
2 onions
1/2 cup sour cream
1 cup chicken broth
1/2 cup goose or pork lard
1/2 cup cream to thicken the sauce
2 Tbs ground paprika (Hungarian style is the best)
1 Tbs ground caraway seeds (for grinding the caraway seeds you can use an electric coffee grinder)
salt to taste


Now for the preparation itself. Fry finely chopped onions in the lard. When the chopped onions start foaming, add salted goose giblets, crushed caraway seeds, and paprika. Then toast the contents briefly. For those who like spicier foods, use at least half the package of paprika. Pour in the broth and simmer until the meat softens. Finally, thicken the sauce with the cream and add salt if needed. Cooking time is half an hour. You can serve it with Bohemian dumplings or with rye bread.

We mustn’t forget the most important ingredient for every Czech meal. Just think about it – you have a greasy, heavy meal with lots of meat in it, so necessarily you will need something to wash it down. Nothing suits Czech cuisine like ice cold, freshly tapped Czech beer. When it comes to drinking with goose giblets, lager beer is the most common choice.

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