I'm not sure whether this question is on-topic here on Travel SE. Maybe you will get better answers at Seasoned Advice.

Could be BUT if you're in Delaware, it's scrapple, the largest producer in the US, although Pennsylvania lays claims to originating it. They were probably telling you they hated what PA produced, and to stick to RAPA or another local brand. We do love our scrapple, sliced and fried up crispy (and look askance at anyone criticizing it:-).

I'm voting to close this question as off-topic because it's not about travel.

@phoog it would help to rephrase the question as "What are the national dishes in Delaware"

@JonathanReez I don't follow. Are you saying that a question about cuisine qualifies only if the cuisine in question is uniform across an entire country? If so, I disagree strongly.

@phoog it qualifies if there is a clearly identifiable travel component. Otherwise I might as well ask about 'that song that was often playing in New York'. Anyway, this has been discussed a lot in Meta, so let's not repeat ourselves

@JonathanReez the stuff I found by searching on meta just now suggests to me that this question is on topic. It seems rather similar to the landmark identification questions: "what is this X that one can encounter by going to Y?"

@JonathanReez If it's off topic then why is there a tag for local-cuisine?

It's not breakfast and it is called Scrapple

Can you describe it? My in-laws are from Delaware, and every time they come visit us in Missouri they bring something they call scrapple, which I never see for sale around here. It comes in a brick-shape 1lb-ish package, and looks and tastes vaguely like sausage, except more liver-y? They slice it into little saltine-sized slices and fry it until it's crispy on the outside and kind of mushy on the inside. From your question I can't tell if whether their scrapple is 'real' scrapple, or the 'not scrapple' food you are searching for a name for.

@keiki From what I remember is just slightly different from scrapple, but not much. Maybe it was a slower-lower thing, I was in Dover when I heard about it. I'll confess I never tried it, I was a little bit scared of it, but I volunteered at a pancake breakfast where they saved up a lot of it, and put it on the table next to the bacon and sausages.

@Karlson, It's is breakfast, and it's not scrapple. I was volunteered at a pancake breakfast in Dover DE, and cracked eggs next to the guy who was cooking the meat stuff. I remember him having a conversation with someone else about how this stuff was so much better than scrapple.

I looked up Scrapple (I live in Delaware, but this must be a Dover thing because in Wilmington it's not common) but apparently the Dutch call it Panhaas, which might help you find it in other places. It seems to match how you described it. There's another Dutch dish that's similar to it called Balkenbrij; that might be what you're looking for.

@Rajiv, "Panhaas" is sounds better than "scrapple" does, but it's still not ringing any bells. My brain is trying to convince me it was an 'H' word though... And yes, Wilmington is much different than below the canal. It may be just a brand, or a very local thing.

Are you thinking of Haggis? That's similar but it's a Scottish dish.

@Rajiv No, not haggis. Haggis is very different.

From what I can see online, the name Panhaas is generally attributed to the Pennsylvania Dutch, who are German, and not Dutch at all (think "deutsch").

@Phoog Kannst du deutsch schlechen? ("sprechen" with a PA Dutch accent) I met lots of Pennsylvania Dutch in Delaware. I still crave Pennsylvania Dutch Birtch Beer. There were lots of Amish in Dover too. I learned you can't flirt with amish girls unless you're dressed 150 years ago with suspenders, have a nasty bowl cut, and speak to them in some kind of German. They don't even acknowledge your existence.