Is it similar to scrapple in taste? I get the sense that the answer is no, but would like to confirm before looking for this. I don't much care for scrapple, but would be willing to give the bologna a try if the taste were more like a standard lunch meat.

Scrapple is very different from Lebanon bologna, which is a lot more similar to standard lunch meat.

Lebanon bologna is closer to a summer sausage or salami, except it's all beef. It has that tangy, fermented flavor.

Scrapple is made from off-cuts and offal and cornmeal, and it isn't fermented. Both the taste and texture are very different from Lebanon bologna. I think most people would find the texture to be more off-putting than the flavor; it's more like a porky hash than like a lunch meat.

scrapple is saltier. lebanon bologna is more like a sweet smokey ham. I don't think the two really relate flavor wise.

If you like scrapple try some livermush from North Carolina. It is very similar to scrapple. Besides being served fried for breakfast it is often eaten on a sandwich with mustard and/or grape jelly.