This picture is a bit on the old side, but my camera is in for repair, so you get what you get.
According to Wikipedia, “Scrapple (Pennsylvania Dutch) is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices. It is similar to pon haus, which uses only the broth from cooked meat. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.”
When we visited my brother, sister-in-law, and niece in Pennsylvania last Thanksgiving, Claire decided to try the scrapple when the waitress promised to bring bacon if she didn’t like it.
The bacon was good.