Stuffed Heart

1 large heart
Salt and ground black pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tbsp vegetable oil, divided use
1/8 tsp ground black pepper
1/2 tsp sage
1 tbsp minced parsley
2 cups water
1 tsp beef base

1. Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Brush outside with 2 tablespoons oil. Sprinkle inside cavity and outside with salt and pepper. Set aside.
2. Combine bread crumbs, sausage, sage and parsley together. Fill inside cavity with dressing. Skewer or tie together. Dredge with flour and brown in remaining oil.  Remove from pan and place in a roasting pan or crock-pot.
3. Make a thin gravy adding the remaining flour (from dredging) to drippings in pan.  Add the water and beef base.  Pour gravy over the heart.
4. Bake in slow oven at 250*F for eight hours or in crock-pot cook on HIGH for 1 hour and then on LOW for 7-9 hours.