I also make scrapple a lot. It's about 75% corn meal mush mixed with organ meats, sage, mace, pepper, and water. You pour it into bread pans to cool and then freeze. You cut it into 3/8" thick slices and then fry crisp on each side.
Most local butchers with a kill floor will give you the organ meats for free if you reliably pick them up on kill day. Pork hearts, kidneys, livers, and calf livers, hearts, and brains work very nicely. Hog tails, feet, snouts, tounges, and heads are good too. You just need to know what to do with them.
Did you know that cabbage yields over ten tons per acre? In a ten acre field there is usually a few hundred heads left behind by the automated pickers. These are the saurkraut heads of cabbage I'm talking about. They go 10 pounds a head. Six heads and you've got all the sauerkraut and boiled cabbage you can eat during a year. The stink in the garage from fermenting the buckets of sauerkraut might put off some folks, but I love the smell.
I’m German, I love the smell of making Sauerkraut. :D