Scrapple is awesome.
We eat it fried, with Karo syrup. Of course, my husband’s mom was from Pennsylvania…just about everything she cooked was smothered in syrup.
Meh. Had it once, the same weekend I had mush and chicken and waffles. I didn’t die but it wasn’t the culinary highlight of my life.
I used to be an atheist before I tasted scrapple, but only divine intervention could create something that delicious. There is nothing better to eat with eggs—it even kicks bacon’s butt. Between two slices of toast and a squirt of ketchup—it’s simply the best sandwich known to man. Give it to clinically depressed individuals as a reason to live and the suicide rate will surely decline.
Taylor pork roll, too!
I love it when it’s fried crispy, but I utterly detest everything it’s made from. I especially like bacon-flavored scrapple.
I grew up with the stuff, and love it. My wife and kids run screaming if I even mention the word.
My wife was out of town (the kids are grown) this weekend, so my sister came over and we enjoyed a meal of it.
We lived in the Philly suburbs for over 10 years before we finally gave it a try; something about the appearance, name and reputation relegated scrapple to the do-not-try list (which is a very short list for me.) Then one Saturday we were at Reading Terminal, and it just happened to be Scrapple Fest. All the meat vendors, Amish and Mennonite food stands, etc. set up in the central seating area for a mass scrapple tasting. My wife is not an adventurous eater, but even she loved it at first bite; my son and I are true omnivores and of course loved it as well. We’ve never looked back, and now whenever we visit our son in Pittsburgh we have to bring a couple pounds of Habberset, Rapa or Hatfield.
As far as I can tell, scrapple was just cooked sausage filling in the style of many German sausages. It’s heavier on the starch because it’s being poured out in a pan to set in a flat sheet instead of stuffed in a casing. I think the use of cornmeal is what makes it uniquely American. There’s no standard recipe, just about every type I’ve had is different. I’ve made it a couple of times from a traditional, but very basic recipe. Since it can’t be found anywhere around here (and even if I find it served in a diner it’s just going to be some cheap frozen stuff) I should make it again. I’d like to try some variety in the seasoning and add more meat. I’d also like to use some buckwheat as mentioned in the wiki.
I think the options cover all the people I’ve encountered. You like it, you hate it and would never eat it again even to save your life, or you would eat it again to save your life, but that’s it. Of course most people have no idea what it is.
Also, some noticeable percentage of scrapple is bad, and I’d never eat it again.
I’d probably like it if I was high.
It’s really not at all bad. A little mustard and it makes a good snack. Hell, I like Spam too.
My dad loved scrapple. He also died of a heart attack at age 59, so let that be a lesson to you! 
I never had scrapple. but I occasionally eat panhas, its Low german ancestor mentioned in the wiki article.
It is a very traditional side product made when butchering a pig, thus eaten in october or november: you simply take the broth the sausages had been cooked in and thicken it with buckwheat flour. IOW, it only contains offal insofar as among the sausages might have been liverwurst or black pudding.
A remnant of the “don’t waste anything edible” era, it is mostly offered on autumnal farmer’s festivals; fried and served with either mustard or sugar beet syrup.
Hi-Brow folk know it as polenta. Its a good way to use all the scraps from pork butchery. Quite good for breakfast and damn tasty.
Scrapple is awesome. I just had some Saturday when I took my mom out for breakfast. Everything but the oink!..
My grandmother used to make scrapple on a pretty regular basis in season. Fried crispy, it’s not bad.