I suppose to some that qualifies a scrapple, but I think good scrapple is the puddin (all included) with corn meal added to thicken it so you can fry it to a nice crusted texture. I looked up my favorite 'Kunzler' brand and the broth and meat are before corn meal and wheat flour on ingredients, indicating that it is more meat product as it should be. Corn meal without the meat is 'mush'. Which is also good, but I like that with syrup and scrapple either plain or with apple butter bread.