Here is a little cooking primer:
Scrapple can be fried in a pan until heated through and served soft, or it can be kept in longer and cooked to a crispy texture. When finished the two main toppings that most people use are either ketchup or maple syrup. It is also good with just a couple of eggs on top. I have also included it as an item in a breakfast sandwich. It is not a taste for everyone - I really like it, but my wife won't touch it. I have seen people make it and I refer to the process as a "lips and elbows" concoction.
My personal preference is for a crispy (on the outside) and hot (on the inside) piece of scrapple with ketchup. It is a nice break from bacon, sausage, or ham as a breakfast meet.
I have some in the freezer (venison scrapple) ready to thaw, cook, and eat. If you lived nearby I'd invite you for a breakfast meal!