For those of you who know what scrapple is and reacted with "Really?!? Where?" it's in the meat cooler at Price Chopper, toward the end where the keep the salt pork, bacon ends and smoked ham hocks.
For those of you wondering what the heck scrapple is, it's a sausage-like concoction of Dutch descent that is a standard part of the diner breakfast in the mid-Atlantic region. You can usually find it as far north as Philadelphia and Delaware, but it quickly becomes unknown as you get further into Union territory. I've seen it in Virginia, but I don't know how much it penetrated into the Confederacy.
Scrapple comes in a big block whose exact contents you are better off not knowing. To cook it, slice off a piece as thin as you can get without mashing it and then fry it in a little oil or butter. You want to brown it until the outside is good and crusty. It is common to serve it with hot sauce, but I don't think this is required.
For those of you wondering if this is some weird thing I'm trying to pass off on my unsuspecting victims readers, you should know that after trying a bite, my extremely finicky four-year-old daughter demanded that I make more. If it's good enough for her, you can probably handle it.