Scrapple can also be broiled, which gives the scrapple a crisp exterior. Breakfast dishes include French Cheese and Bacon souffle, and Bacon Scrapple. In Pennsylvania, cheesesteak sandwiches and scrapple are fixtures in most diners. It has been suggested that livermush derives from scrapple. Scrapple is a pork-and-cornmeal sausage that originated in the Mid-Atlantic States. Jones Dairy Farm owns scrapple producers Habbersett and Rapa. Scrapple is usually eaten as a breakfast side dish. In 1926, Delaware-based scrapple brand, Rapa, began mass production. In 1863, Isaac S. Habbersett began mass-producing scrapple in Middletown, Delaware County, Pennsylvania. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases. Etymologically, "scrapple" is a diminutive of "scrap", a reference to its composition. Habbersett is one of the oldest brands in scrapple production. They also used the opportunity to release a collection of outtakes called "Scrapple". American food writer and historian, Joshua Ozersky, considered Habbersett the best brand of scrapple.