Scrapple is actually my favorite breakfast meat, as long as it is done properly. Never has livermush, so I can't compare the two, although I do imagine they must be similar. I will say that scrapple is only good as long as it is sliced thin, and fried very hard. Diner scrapple is much worse than at home scrapple, mostly because they slice it too thick and drop it into the deep fryer as opposed to frying it on a griddle, which might sound like a minor difference, but it really isn't. Proper scrapple should be sliced as thin as possible, and fried on a flat top until rigid and crispy. Almost all restaurant scrapple is thick and too mushy.