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The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.
- In a large saucepan combine pork, cornmeal, chicken broth, thyme, and salt. Bring to a boil, stirring often.
- Reduce heat and simmer about 2 minutes or until the mixture is very thick, stirring constantly.
- Line a loaf pan or 8x8-inch baking pan with waxed paper, letting paper extend 3-4 inches above the top of the pan.