Love it! Ate it all the time when I worked on Maryland’s Eastern Shore. As for the scary list of ingredients, any food looks disgusting under a microscope. Eventually, you get hungry and put the microscope away.
Right? People who think scrapple is the most disgusting thing ever don’t think twice about things like yogurt or blue cheese or cracking open a crab and gobbling up the innards of what is essentially a giant aquatic spider.
Never had it, but I’m guessing I’d like it. I like braunschweiger and offal. Thisbook is going on my Christmas list this year. I’m interested in making my own charcuterie, and my folks just bought a very nice grinder. Also, in hunting season, we’re never short on deer offal. Deer heart, sliced thin, lightly battered, and golden-fried in a cast-iron skillet is an unbelievable seasonal treat.
[and if I happen to acquire the deer’s life-force, so be it.]
Scrapple is good, goetta is better.
100% agreement. (For those unfamiliar with goetta, replace the cornmeal in scrapple with pinhead oats. It allows more of the pork flavor to come through without being overwhelmed by the toasted corn taste that tends to dominate scrapple.)
For me, goetta is a good bacon substitute with many egg dishes - a nice fried pork taste but without the accompanying texture of the bacon fat.
I’d never heard of it, until I was doing some focus groups in the Philadelphia area. I had two very portly gentlemen in one of my groups, who clearly loved scrapple, describe it as “everything in the pig but the oink”. Can’t say it sounded good.
Isn’t Scrapple made out of the best stuff on earth?
No wait, that’s Snapple.
Any fans of the New Duncan Imperials?
Gizzards, scrapple and tripe (oh my!) 
Bobby Flay did a regional foods show on FOOD-TV some time ago. A nice Pennsylvania lady gave him some scrapple in her homey country kitchen. He proved that he was a gentleman by chewing it up & swallowing. And managed to say something polite, even though his expression indicated he really wanted to spit it out. I doubt we’ll be seeing a Scrapple Throw Down any time soon.
I’ve never tasted scrapple but might try a nibble–if it’s fried crisp. Descriptions reminded me of Louisiana Head Cheese. But the Pennsylvanians apparently have their own head cheese–something called scouse.
Hard to reject it out of hand, as I* do* eat sausage. A bit of haggis sampled at a local Celtic fest was OK; the cook said I should consider it Scottish boudain. (Another Louisiana specialty available in Houston. In my experience, heavy spices help.)
+1
That’s “souse” not “scouse”.
I grew up with it and so think it’s delicious, just like hard shell crabs. If I hadn’t, I wouldn’t go near it with a ten foot pole (actually I still wouldn’t, but just because I can’t even imagine how fattening it is.)
Philly breakfast food beyond compare. I had to describe it to my new in-laws.
" You know how they say that hot dogs are the stuff that cannot be put into bologna? Scrapple is the stuff they cannot put into hot dogs. "
They were horrified. 
My dad ate that. He died when he was 58 - 'nuff said.
Wait, no it’s not. Scrapple is so bad, even hot dogs and sausage look down on it. A piece of scrapple fell on the floor, and my dad’s dog wouldn’t eat it. It’s so nasty, even Ethiopians say, “No thanks.”
Nosiridon’tlikeit.
I never heard of it until I moved to Baltimore for a few years. The Legg Mason cafeteria at their then corporate headquarters at 100 Light Street offered it as a menu choice at breakfast. Apparently it’s a southern Pennsylvania thing, of German (Deutsche/Dutch) tradition. It looked kinda like corhed beef hash but made with sausage insides, squished into a block and then sliced and fried. I said sure, hit me, I’ll try anything once.
I discovered it was heavily spiced. Basically it’s an inside-outed pork sausage that was then deep fried. What’s not to like? It’s great with eggs, biscuits and a touch of white gravy. You don’t eat a ton of it, I mean you wouldn’t make a SANDWICH out of the stuff, just one or two slices - enough to add flavor.
I last had it at a breakfast buffet when in the Lancaster, PA area (like visiting Hershey Park). Still liked it.
This thread reminded me of this scrapple recipe I ran across a few years ago (about halfway down the page). I’ll defer to aruvqan as to authenticity :).
there are as many scrapple recipes as people who make scrapple =)
The communal cooking efforts are pretty accurate for an old time pig slaughter on a farm, it is a lot of work. There is a lot of pig to process, and everybody has a job or several that needs to get done so that nothing goes to waste.
Oh yeah, that does explain the texture: cornmeal!
I can’t see why anybody who likes pork sausage and bacon wouldn’t like it. Well, I take that back. I had no idea what was really (or possibly) in it, which apparently includes “the head with bones attached (often the entire head)” according to Wikipedia, which means if there’s now or will ever be any such thing as Mad Pig Disease it’s a really bad proposition to be eating it.
Oh well. I might lay off of it in the future.