Originally Amish. It's a combination of pork that is ground VERY fine and then spices added. Slow cooked until it is gray, poured into pans (the Amish then seal it with a thick layer of lard) and chilled to set.<quoted text>
I have no idea what scrapple is. Serious Lady needs to describe it.
You cut slices and pan fry it for a crisp outer and it's mostly eaten at breakfast. Delicious. But no one knows what it is south of Maryland, and apparently the midwest. I actually carry it to FL when I go or mail it to SC, GA, FL.
Of course the taste depends on who makes it and what portions of the pig and spices they use. I like it kind of spicy, not bland.