HOW TO MAKE SCRAPPLE CRISPY RECIPES

Steps:

• Bring two quarts of water to a boil with the celery, onion, thyme, sage sprig, and tablespoon of salt. Add pork heart and simmer for one hour (until tender enough to pierced with a fork. Replenish water if needed.). Add the liver and continue cooking for 15 minutes, or until liver is cooked through. Remove the heart and liver and cool; discard the water and vegetables. Finely chop the heart and liver. 
• Meanwhile, bring 1 gallon of water to a rapid boil and slowly whisk in cornmeal and buckwheat. Reduce temperature and cook until thick, stirring often with a wooden spoon. 
• Add the heart, liver, chopped sage, salt, and pepper. Stir constantly for 5-10 minutes until quite thick and well blended. 
• Pour into 2 greased loaf pans  and press oiled or waxed paper on top to prevent a crust. Cool thoroughly, for about an hour.
• Turn solid scrapple out of pan onto a cutting board. Slice. 
• Heat a large saute pan, add oil and a small knob of butter. Add scrapple slices when butter is foamy, and cook over medium heat until nicely crisp and golden. Scrapple will keep well in the refrigerator for 4-5 days, or can be frozen. 

Steps:

• Put meat in pot, add 1-1/2 quarts of water, salt and pepper. Simmer until meat is very tender, 2 to 2-1/2 hours. Skim fat from top, strain the broth and set aside.
• Remove meat from bones and chop it very fine using a food processor or by hand.
• Pour broth into sauce pan, add meat, thyme, sage and savory and bring to boil.
• Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture. Then add that mix a little at a time to meat, keeping it simmering continuously. Lower heat so scrapple will not scorch, stirring occasionally and watching carefully. Stir until mixture reaches the consistency of soft mush. (wooden spoon stands up in mixture).
• Pour into two 9" X 5" X 3" pans, rinsed with cold water or lined with parchment strips to help with releasing from the pan. Chill thoroughly. Remove from pans and wrap loaves tightly with plastic wrap
• To Serve