Actually G, I've had both and they're different. Livermush distinctly tastes of liver. I like it but it ain't Krepples. Also had some all beef scrapple which was kinda' weird.

Way back at the beginning of this thread many years ago, I sugggested and still do now that you slice regular pork scrapple a little thick, cook it in bacon grease (oils are okay but bacon grease is the thing!), and get it crispy on the outside and soft in the middle.

I've been eating this stuff all my life on a regular basis and finding good scrapple is getting harder and harder.

Spaw