mmmmm. I was able to make it up to tulsa to buy some scrapple. nobody even knows what it is around here and there is only one place I know of to buy it there! I was introduced to it by a woman years ago. I tried to make some myself once but it just wasn't the same as the stuff I bought at the store. the recipes I have found call for cornmeal but the ingredients on the store bought package use wheat....someday I want to find a good recipe to make my own.
Yes,traditionally it was made with the leftovers, but now,more often than not , its made with better cuts of meat. There are hundreds of recipes for it. Most of the recipes I know of call for a mixture of corn flour and wheat flour. I never cared for it much myself. It wasn't the smell......it just tasted greasy.
the ingredients I used to try and make it called for pork sausage, liver, stock, and cornmeal. it was ok. just not what I wanted specifically. after you cook it and cool it hardens up and slices like polenta.
mine doesn't seem too greasy. in fact I add a little butter to the pan because it doesn't have enough fat to keep from sticking. it does have a liver smell to it and some people can't stand that. to me the liver taste is what I like (though I can't stand straight liver). it isn' heavily spiced and I prefer it to breakfast sausage, much lighter fare.
I have a very old pennsylvania recipe which is similar except it includes whole wheat flour. 1 1/2 cups liver pudding or sausage, 3 quarts of cooked broth from cooked pudding, 1 cup corn meal, 3 cups whole wheat flour, salt, pepper, spices to taste. Actually, I think I could bring this recipe up to date and create somthing I might actually like.
that sounds a bit closer to the stuff I want to be able to make. I think the wheat flour is key to getting the texture I want. I love old recipes. they are a testament to the frugality and ingenuity of past generations.