Nope, more like a grain and pork loaf. Weaver posits that the dish originated as a way to use up the broth left from butchering day, cooking any leftover bits of pig and then thickened with a grain product. At least in today's recipes, blood is optional. If it was stuffed in the intestine, instead of having it cooked in it, it might be closer to a sausage.

It's a good book. ISBN is 081170064X. ILL it, its only 160 pages.

I look forward to hearing how your test recipe comes out. I have scrapple making on my list of things, probably about #4 at this point, after a few more sausage projects.