Livermush and liver pudding are also eaten in cold sandwiches more often than scrapple or goetta, which sounds dubious, but is really no weirder than eating liverwurst.

If you've ever spent time in the Mid-Atlantic, it's entirely possible you've seen scrapple. If not, it might be time to learn more about this breakfast staple.

Scrapple. It's a Pennsylvania thing. A newcomer to PA writes about how it is made at Godfrey Brothers Meats.

The flavor is in the fat Tradition: November is scrapple-making month, when leftover parts of slaughtered pigs are mixed in a cooked meat pudding.

Detractors feel that scrapple, the fried meat pudding augmented with corn meal, is the ultimate 1930s Depression food. A 1934 ad in The Sun may confirm this: “Let’s eat. Fried scrapple … ...

Almost every culture has its version of scrapple. France has its country pates, Holland has “balkenbrij,” and Germany has liver pudding. The Pennsylvania Dutch word for it, “Panhas,” can ...

Scrapple, the breakfast meat made with pig parts not often talked about — like snouts, livers and hearts — a thick layer of cornmeal mush, and sprinkles of herbs and spices, is not for everyone.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.

It’s National Scrapple Day! Celebrate by learning more about this unique breakfast meat—including what the heck is in it.

"Scrapple (a species of pork liver-based pot-pudding akin to sausage filling) is a regional food distinctive to southeastern Pennsylvania.