Scrapple

Scrapple, or Philadelphia scrapple, is a spiced pork breakfast sausage refried or regrilled in slices, and served with ketchup or syrup. Though it is most common in the Pennsylvania Dutch region of eastern Pennsylvania, and the nearby parts of New Jersey, Delaware, and Maryland, it is shipped as a commercial product across America and is sometimes made in rural homes in a number of variations with beef or game substituting for the pork.

Scrapple is the distinctively American descendant of a variety of European slaughtering-day recipes for puddings of pork parts made by simmering them into a gelatinous gruel that is then thickened with meal, spiced, and cooled into a loaf. What makes scrapple American is the substitution of a mixture of buckwheat and cornmeal for European grains, the omission of blood, and the standard use of sage and pepper as seasonings.