Scrapple is a traditional American dish that originated in the Mid-Atlantic region, particularly Pennsylvania Dutch country. It is a type of meatloaf or pudding made from pork scraps and trimmings, combined with cornmeal, flour, and various spices. The exact recipe may vary, but the main ingredients usually include pork parts like the head, liver, heart, and other offal, which are boiled until tender. The cooked meat is then finely chopped or ground, mixed with the cornmeal and flour, and seasoned with spices such as sage, thyme, pepper, and sometimes nutmeg. The mixture is typically formed into a loaf or block and cooled until firm. When ready to serve, it is sliced and fried until crispy on the outside, while remaining moist and flavorful on the inside. Scrapple is often enjoyed as a breakfast or brunch dish, served with eggs, toast, or in a sandwich. The origins of scrapple can be traced back to the early German settlers in the Pennsylvania Dutch region during the 17th and 18th centuries. They brought with them the tradition of using the entire animal and minimizing waste, which led to the creation of scrapple as a way to utilize pork scraps and offal. Over time, scrapple became a staple of the regional cuisine and spread to other parts of the United States with Pennsylvania Dutch influence. Today, scrapple continues to be cherished as a beloved comfort food in the Mid-Atlantic region, particularly in Pennsylvania, Maryland, and Delaware. It represents a culinary tradition that celebrates resourcefulness, frugality, and the rich flavors of pork.