bunnyjadwiga

Scrapple's a more general term than a subset of blood-sausage; it's kind of a "mix the leftover bits of the animal with grain and binders and spices, and let it set up" sausage. Philly and Baltimore area scrapple (the kind I grew up with) had no blood in it (other than incidentally); it was made with leftover meat bits and sometimes organ meats.