The Best Sourdough Sausage Gravy
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.
Ingredients
- 1 pound of breakfast sausage
- ½ cup butter optional
- 1 cup of sourdough starter
- 4 cups milk
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper
Instructions
- In a cast iron skillet, cook sausage over medium heat until brown.
- Add butter (if using) to skillet and allow to melt.
- Add sourdough starter 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.
Notes
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.
