Actually, we're both right...Livermush definitely has a liver taste, but the recipe I referred to earlier in my Pennsylvania Dutch Cookbook has as for its meat ingredients:
1 pork heart
1 pound meaty pork ribs
2 pounds pork liver
I admit I've never made this recipe, but I have to believe it has to have a distinct liver taste. I'll also admit that the commercial scrapple from around Philadelphia (Parks, Hatfield, Habersett have been mentioned here) don't have the distinct liver taste of livermush. But when I've served scrapple for my southern visitors, they call it livermush. When I've had it, I think of livermush as scrapple made predominantly with liver.
I've eaten scrapple all my life, too. And I'm Pennsylvania Dutch. My dad would fry it up for Sunday morning breakfast. I do the same for my kids. My grandmother's cookbook recipe for scrapple calls for scraping out two split hog heads (I remember reading that as a boy)...I expect that recipe would taste different still, but I don't think I'll try that one. I've enjoyed a wide variety of scrapples.
And I think this thread is motivating me to make homemade scrapple from the recipe I have, from: Pennsylvania Dutch Country Cooking by William Woys Weaver published by Abbeville Press. If I make it, I'll report back here with the results.
-Greg Loux (pronounced like "loud", but with a hard "x" or "cks", 'cause it's German.)