Growing up, every winter we would butcher one (dairy) beef steer, and a couple of hogs (generally 2).

We would put the bones in an iron kettle, and cook the meat off the bones.  When they were cooked, we would remove the bones.  I recall somewhere in the process pulling out pudding meat.  However, with what was left in the kettle, we would make panhaus (or scrapple).  Corn meal, salt and pepper were added as seasonings - I don't recall if we added anything else.

Recipes will vary from each person who makes it, and the taste will vary based on how it is made. The point that I wanted to make is that our panhaus/scrapple had both beef and hog meat in it, and I am certain that changed the flavor a bit.