Growing up in Pennsylvania I became accustom to butchering,canning, preserving both meats and veggies and fruits, and scrapple was a part of our staple. It is made after butchering pigs, with cornmeal, broth and pig meat and scraps and seasoned with pepper and salt. It is then cooked down in a large kettle over a nice fire, then poured in molds until it chills and forms into a solid that is sliced and most often fried and served with eggs. I decided to take it one step further and make a grilled cheese scrapple sammie!