Originally brought to the mid-Atlantic by frugal German settlers, scrapple is a unique form of sausage with a reputation of being made from “everything but the oink,” according to The Philadelphia Inquirer. While the name’s origin isn’t clear, the connection between those scraps of meat and “scrapple” is certainly plausible, especially regarding the different takes Cincinnati and Philadelphia have on the dish.

Philadelphia’s scrapple is made of offal, which includes the skin, organs, feet, and head of a pig after butchering it for the prime cuts, according to Sand & Succotash. To make Philadelphia’s scrapple, simmer the offal until tender, strain it, season it, and add it back to the broth thickened with cornmeal. The cornmeal binds the sausage into a porridge, which is poured into a loaf pan, and, once it is cooled, can be sliced and fried.