[sammiz]

Originally Posted by Tnyorkiemom

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.

we live in TN...here that is called Souse Meat......my hubby loves it like a sandwich......what we here in the south called hashbrowns up in PA some call that Scrapples.......weird how things get called different things ....and how different things get called the same....lol

Hmmmm. Scrapple is pretty much from the PA area. My son-in-law is from New Jersey. I would think it would get very confusing if both hashbrowns and that 'other' stuff were called scrapple. I know if they set it down in front of me when I was expecting hashbrowns, I would be looking for the door!