Homemade Scrapple Recipe

1 lb. pork liver
1/2 lb. pork heart
1 1/2 lbs. boneless pork scraps
2 1/2 qts. water
1/4 tsp. ground sage
1/8 tsp. ground allspice (optional)
Salt & pepper to taste
3 c. buckwheat flour
3 c. cornmeal

Place liver, heart & scraps in deep kettle. Cover with water. Boil until very tender. Drain meat, reserve. Chill broth and remove fat from surface. Trim meat and grind fine. Return broth and ground meat to kettle; add seasonings. Bring to boil. Combine buckwheat flour and cornmeal. Trickle mixture slowly into boiling broth, stirring constantly to avoid lumps. Lower heat and cook, stirring very frequently, for about 1 hour, or till mix is very thick and comes off the sides of the kettle. Rinse small bread pans or molds with cold water. Pour hot scrapple into them. Cool. When cold, cut into slices and fry in shortening until crisp and brown on both sides.