Scrapple (per Wikipedia):Locally called "everything but the oink" or made with "everything but the squeal", scrapple is 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 to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook's taste.
Can't say that I liked this much. It wasn't so bad as to make me gag or dry heave, but it's got a pretty strong taste and a lot of seasonings.
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