billy a wrote:
Scrapple was a regional side-dish ( now gone mainstream ) from farms in the American east. Bits of pork,corn-meal,and spices,usually held together with lard or bacon-fat ( my heart's quivering just writing this ) were fried up and served ( not exclusively ) with breakfast. It held it's own without refrigeration,and was carried in saddle-bags as a quick meal. Lots of variants.