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To simplify our recipe for scrapple, we use bulk breakfast sausage, sautéed with onions, butter, sage, and fennel, as the base.

A mere 30 minutes is all the time the meat needs before receiving a double-coating of seasoned flour, which ensures that the steak fingers fry up extra crispy.

The combination of Dutched cocoa and whole milk, thickened with just enough flour, yields a “gravy” with the right amount of viscosity to blanket the biscuits in a decadent layer of chocolate.

Sure, you can buy it. But where's the fun in that?

A delicious, easy-to-make bite of nostalgia.