What are good ingredients to put into a Scrapple soup stock?

Question

I'll try to make this as focused as possible, so that a reasonable answer can emerge. I have a (loaf?) of scrapple, which Wikipedia describes as:

traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.

I'm fairly new to cooking, so this is a question about soup stocks in general. Given the ingredients, is it possible to create an edible soup stock from it, as one would from other leftover meats? If so, what kind of ingredients would pair well?

Answer

The purpose of stock is to dissolve collagen out of the meat and bones into gelatin. The liquid is then not so watery, collects a lot of flavor, and can be reduced for sauces if desired, etc.

The problem with the scrapple is that, while it does have a some gelatin, it also has a ton of fat and starch. The fat would melt and have to be skimmed off again. The starch would gelatinize. This would result is not a stock but a gravy.

The solution would seem to be to find recipes where the starch and fattiness would be desirable. The first thing that would come to mind would be a thick stew. I would cube and sear the scrapple before adding it. It might take some experimentation to figure out how long to let it stew to thicken the stew without turning the crapple to mush.

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