ottawa foodies

Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings. 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.

A breakfast food, it is eaten plain or with apple butter, ketchup, pancake syrup, or even mustard and accompanied by eggs.

Best known as a regional food of Pennsylvania, New Jersey, Delaware, and Maryland.