Philadelphia Scrapple

1 pound ground pork 2 slices liver sausage (3 inches in diameter and 1 quart of water 1/4 inch thick)
1 teaspoon salt 1 1/2 cup yellow cornmeal
1/2 teaspoon pepper 1/4 cup buckwheat flour
1/2 teaspoon rubbed sage or 1/2 vegetable oil for frying
teaspoon ground coriander

In a large, deep kettle place pork, water, salt and pepper. Bring to a boil; cover and cook for 1/2 hour. Add chopped up liver sausage, sage and coriander. Combine cornmeal and buckwheat flour in a small bowl. Add very slowly and, stirring constantly to the hot meat and broth mixture. The mixture will be very thick. Reduce heat to the lowest possible setting and cook, covered, for 30 minutes, stirring now and then. Oil a 9 X 5 X 3 inch loaf pan. Rinse in cold water. Pack scrapple firmly into pan. Cover and refrigerate until very firm, about 6 hours. Unmold and cut into 3/8 to 1/2 inch slices. Fry slices on both sides over low heat in hot oil until nicely browned. Serve with soup or jelly (grape is very good).