when you make scrapple you throw in all the trim and boil it till tender ,then ya strain the broth out and mix the broth with corn meal ,buckwheat ,salt an pepper and a smidgen of red pepper this gets put in loaf pans until it sets up .now then what you have left in the boiling pan you cook until it gets falling apart tender and the broth thats left thickens ,now you have pork puddin the folks would jar it up and refrigerate it. mom and granny used to throw it in a skillet with a little flour then dump it over hotcakes or buckwheat cakes and add syrup or in my paps case molasses.ill tell yall this too puddin is an acquired taste and ill pass on it !!!
