Scrapple is just what it sounds like: scraps. Specifically, it's the parts of a pig left over from butchering. It's a food as down-to-earth and thrifty as the people who invented it -- the Pennsylvania Dutch, for whom waste was an offense.
Authentic scrapple recipes include neck and shoulder meat, liver, heart, occasionally the skin, and sometimes the snout. They're cooked with cornmeal and a combination of white, whole-wheat and buckwheat flour, all seasoned with salt, pepper, onion, and sage. This heavy porridge is poured into loaf pans and chilled until firm.
Purists eat scrapple plain, sliced and pan-fried, which may be the best way for the novice to start. Then you can decide how to dress it up. True to its German roots, some people serve it with sautéed apple slices. Others wrap diced scrapple in tortillas along with peppers, onions and other Tex-Mex fillings for a cross-cultural fajita. It can also be a down-home, comfort-food casserole, layered with stuffing mix and gravy. Scrapple and scrambled egg on white bread is a popular sandwich, too. It can even be served as an appetizer, wrapped in bacon and broiled.
If scrapple sounds too heavy for you, how about a refreshing piece of fruit? Nothing daring about fruit, you say? Read on.