Scrapple
Just to clear up some previous discussions on the most delicious food ever made.
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, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
And I have never heard of this before but I am willing to try it...
In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish and ketchup.