That is neat seeing the "Old World" version of it! It seems to be the filler is one of the key differences. Scrapple has cornmeal, while Balkenbrij looks to usually have wheat or buckwheat. The wiki says barley is common in Germany, and my neighbors in Ohio make goetta that uses steel cut or pinhead oats.

I asked my wife if she'd eat scrapple with raisins as mentioned in the wiki, and she puts jelly on her scrapple so she said it didn't sound bad.

I'll still take a pass due to the mystery meat, but I feel I should make my own with meat that doesn't ick me out someday so I can try it. Plenty of people seem to love it, and I'm glad our ancestors found a seemingly tasty way to make the best out of the worst! 😄