The Best Sourdough Sausage Gravy (Video)

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The best sourdough sausage gravy is simple and easy to make and is one of our favorite toppings for sourdough biscuits.  Made with only 6 ingredients, you can easily get this made in the time that it takes to bake flaky sourdough biscuits for a delicious breakfast of biscuits and gravy.  The unique twist with this gravy recipe is that is uses sourdough discard to thicken it.  Sourdough gravy has a lovely creamy texture and tastes like the best sausage gravy you’ll ever eat.  And don’t worry, the sourdough starter doesn’t make it taste sour, it just thickens the gravy.  Making gravy with sourdough discard as your thickening agent makes it healthier and easy for your body to digest because it’s made with fermented flour in the starter instead of raw flour.  We make this flavorful sausage gravy a lot in the wintertime as big breakfasts of biscuits and gravy and eggs just seem to be the perfect way to start a cold winter morning.  This recipe is a family favorite and the ultimate comfort food one I’m sure you’ll be making over and over again.

Why I Enjoy Sourdough Sausage Gravy?

• It uses up extra sourdough starter and puts it to good use
• It is fast and easy to make and still give us a hearty breakfast
• Any recipe made with sourdough starter improves gut health
• This flavorful gravy is just like country gravy or white sauce if you make it without the sausage
• It always has the nicest texture, with no lumps.
• I can quickly make sourdough gravy and serve it over sourdough toast it sourdough waffles for a quick and easy supper idea, even if I haven’t taken the time to make sourdough biscuits.
• I love how simple cooking from scratch is.  The ingredients in sourdough biscuits are very similar to those in the sourdough gravy, with the exception of the sausage of course.  I’m always amazed at how many things you can make with simple ingredients. 

We keep all of the staple ingredients we need to make biscuits and many other from scratch recipes in our homestead pantry.  Learn more about how to start your own homestead pantry here.

What Is Sourdough Sausage Gravy?

Sourdough gravy is just like regular country gravy, except that instead of it being thickened with a traditional roux made of flour and butter or other fat, it’s thickened with sourdough starter.  This makes it much easier for your body to digest, and gives you another use for your sourdough discard.

You can find our favorite sourdough recipes and all of our favorite breakfast recipes here.

What Are The Health Benefits Of Homemade Sourdough Gravy?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion.  Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well.  When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest.  A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.   

In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

How To Make A Sourdough Starter

Sourdough starter is a very simple and easy thing to make, providing you follow a few guidelines for success.  Learn how to make your own active sourdough starter with just a pint jar, water, and some flour here.  

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Tips For Making Sourdough Sausage Gravy

• If your sausage is a bit dry (we use venison breakfast sausage), you can add some fat to the browned sausage before adding the sourdough starter discard.  I usually use butter of homemade beef tallow.  If you are using pork sausage with lots of grease, you probably won’t need to add any fat to your homemade gravy.  The fat gives the sourdough starter something to mix with before adding the milk.
• You can use milk, cream or half and half for the liquid in this gravy.
• Sourdough discard is usually what I use, but if all you have is active sourdough starter, that works fine too.
• Feel free to add a splash of milk to thin out the gravy, or a little more sourdough discard if it’s not thick enough.  Usually following this recipe exactly makes my gravy the perfect consistency (see video below).  Keep in mind that the gravy will continue to thicken as it cools.
• Adjust the salt and pepper to your taste.
• Start a batch of our favorite sourdough biscuit dough in the evening, and the next morning just whip up a batch of this sourdough gravy and you’ll have the perfect breakfast
• Store leftover gravy in an airtight container in the refrigerator for 3-4 days.
• Make vegetarian country gravy by leaving out the sausage.  It turns out delicious every time.  You can also use non-dairy milk if you’d like.

Simple Ingredients

• Sausage – we always use our own homemade venison breakfast sausage, but any type of sausage will do
• Sourdough starter, either active starter or unfed sourdough starter (discard) – if you don’t have enough sourdough starter, just substitute all purpose flour
• Butter – optional.  You only need this if your sausage is a bit dry, or if you’re making gravy without the sausage.  Fresh homemade butter is always best, but store-bought butter works well also.
• Salt – Redmond salt is my preference 
• Black Pepper

Tools You May Need

Cast Iron Skillet

Spatula

Measuring cups and spoons

Whisk

Ladle

How To Make The Best Sourdough Sausage Gravy

In a cast iron skillet, cook sausage over medium heat until brown.

Add butter (if using) to skillet and allow to melt.

Measure out sourdough starter, add to skillet and stir well with a whisk until bubbly.

Add milk and salt and pepper.

Stir until thick and bubbly, about 5-10 minutes.

Serve over buttery sourdough biscuits or toasted sourdough bread.

Store leftover gravy in an airtight container in the refrigerator for 3-4 days.

If you try this recipe, let me know by leaving a comment.

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