Originally Posted by Teacup

It's a specialty of the Pennsylvania Dutch and is found in the mid-Atlantic states. I had it on the Virginia coast. I thought it had a distinct liver-like flavor. According to Wickipedia, "Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added.The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste."

It sounds kind of like haggis from Scotland, which has organ meat scraps mixed with oatmeal, onion and seasoning and boiled in a sheep's stomach. A friend said haggis is foul. I've never had it, never want to try it.