What is Scrapple?
Scrapple is a breakfast meat product traditionally eaten in parts of Pennsylvania and the Mid-Atlantic. German immigrants, now known as the Pennsylvania Dutch, brought this economic dish to the region in the 17th and 18th centuries. Leftover pork cuts are blended with flour or cornmeal to make a cheap, filling source of protein that lets no scrap of meat go to waste.
Depending on what you put in it, scrapple can taste like liverwurst or French country paté.