When you butcher a hog, the old saying is that the only thing wasted is the "oink". Scrapple, or ponhaus , as we call it here in central PA, is basically the broth and bits of meat too small to sieve out to be used for the pudding meat after the head meat and any other scraps are cooked down in a kettle. You add corn meal , flour, salt and pepper to the broth and stir it up. Then it is poured in loaf pans and let to cool. It can be eaten as is if you want, or fried in a cast iron skillet along with your eggs and eaten with King syrup ( or what ever strikes your fancy). It's the same as Mush that we grew up on. But Mush only used water and we usually ate it warm in a bowl like you eat cream of wheat. The wife and I still eat ponhaus and mush alot. We always liked it.
Some put alot of liver and organ meat in theirs so I think you can see it might not be real healthy for you. We like Weaver's of Wellsville meats; The taste like what our Grandparents made. Do a search for their website. Old Farmer Food!