The name of this Pennsylvania Dutch dish is derived from the finely chopped "scraps" of cooked pork that are mixed with fine-ground cornmeal, pork broth and seasonings before being cooked into a mush. The mush is packed into loaf pans and cooled. Slices of the scrapple are then cut from the loaves, fried in butter and served hot, usually for breakfast or brunch.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.