How to Make It
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.