what is scrapple meat

Scrapple is a dish made from scraps of pork meat, usually trimmings, combined with cornmeal and spices. It is a breakfast and brunch favorite in Lancaster County, Pennsylvania, and has both Dutch and German origins. The meat used in scrapple is typically offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and 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 then formed into a semi-solid set loaf, and slices of the scrapple are then pan-fried before serving. Scrapple is usually eaten as a breakfast side dish and can be served plain or with sweet or savory condiments such as apple butter, ketchup, jelly, maple syrup, honey, or mustard.