I've gotten scrapple in many places around the country. Outside of its region it can often be found in the freezer case rather than out in the chilled food case. If available, it's often on just a small section of an out-of-the-way shelf.
Scrapple does take a little time to make but a good portion of it is unattended simmering. If interested, my approach follows.
SCRAPPLE
3 lbs spareribs, cut into 3-4 pieces*
about 3.5 c homemade beef stock**
1 medium onion, peeled and chopped very finely
1 t salt
black peppercorns
white peppercorns
ground black and/or white pepper
whole coriander
ground coriander
2 bay leaves
a couple or three parsley sprigs (if available)
1 t dried thyme, divided
1 t rubbed sage, divided
2 c water
2.5 c cornmeal
flour
shortening
Cook spareribs in stock in which the onion, salt, several of each type of peppercorns (about 8 each), whole coriander (about 8), parsley sprigs, 3/4 t of the thyme, 3/4 t of the sage, and bay leaves have been added. Bring to a simmer over medium-low heat, skimming any foam that rises to the surface. Simmer gently for 2.5-3 hours.
Remove meat and bones from broth and strain broth. Put broth in large pot. Pull meat from bone and gristle. Pulse meat in food processor or chop finely with knife. Return meat to broth and bring to a boil.
Slowly add water to cornmeal while stirring. Add some of the hot broth as well. Pour cornmeal mixture into boiling broth, add the remain 1/4 teaspoons of sage and thyme, and a pinch of ground coriander, and cook until very thick (about 10 minutes). (Taste as it is thickening; adjust salt and pepper if desired.) Scoop into 2 oiled loaf pans, 9X5X3 inches. Allow to cool the chill well in the fridge.
When cold, remove from pans (go around the outsides of the loaves with a thin knife first), cut into 1/2-inch slices and lightly coat with flour before frying. Fry in very little shortening until outside is very brown and crisp.
*I don't always use spareribs. I don't use offal. Butt or blade end loin work well too. The weight is approximate but you want bone in there.
**Homemade beef stock is best but canned works fine. For canned, use a mix of two parts low-salt chicken stock and one part beef for better results than all beef (100% canned beef can taste 'off'). Or, simpler, use 1 14oz can of low-salt chicken, 1 14oz of beef.
Note: If you've made polenta for grilling before, that;s the consistency I look for before cooling.
A tasty option: Add two or three seeded and stemmed and toasted dried chilies to the stock (hot or mild or both). When completely soft, remove, cool, peel off skin, mash well, then mix back into the stock after it's strained. Add a pinch of cumin to the mush while it cooks.