Sourdough Sausage Gravy

Name: Sourdough Sausage Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 batch of sourdough biscuits; 1 pound ground breakfast sausage; 1/2 cup sourdough discard; 3 cups whole milk; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; Salt to taste; 1 teaspoon freshly cracked black pepper

A creamy, peppery sausage gravy thickened with sourdough discard for a perfect tang that cuts through the richness.

By Enzo81 Kitchen· American· October 18, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

Sourdough sausage gravy has become a staple at our house. It is the perfect comfort food for a slow weekend morning or a busy weekday when you want something hearty. The sourdough discard gives the gravy a wonderful texture and a light tang that makes it feel special compared to the traditional version.

This recipe is incredibly easy because everything comes together in one skillet. It is a fantastic way to put your sourdough discard to good use instead of letting it go to waste. Once you try the combination of fluffy biscuits and this zesty gravy, I think you will be hooked just like my family is.

Ingredients

1 batch of sourdough biscuits
1 pound ground breakfast sausage
1/2 cup sourdough discard
3 cups whole milk
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt to taste
1 teaspoon freshly cracked black pepper

7Instructions

1
Prepare your sourdough biscuits according to your favorite recipe and keep them warm.
2
Add the sausage to a large skillet over medium heat. Cook until browned, breaking it up into small pieces with a spatula as you go.
3
In a separate bowl, whisk together the sourdough discard and 1 cup of the milk until completely smooth. Stir in the remaining 2 cups of milk.
4
Pour the milk mixture into the skillet with the cooked sausage. Stir constantly while scraping the bottom of the pan to pick up all the browned bits.
5
Continue to stir as the gravy bubbles and thickens. Remove from the heat when it reaches your desired consistency, as it will thicken further as it cools.
6
Stir in the garlic powder, dried thyme, black pepper, and salt to taste.
7
Split your warm biscuits in half and ladle the hot gravy generously over the top. Serve immediately.

Tips

Store any leftover gravy and biscuits in separate containers in the refrigerator to prevent the biscuits from becoming soggy. If the gravy thickens too much after cooling, simply stir in a splash of milk while reheating it on the stove.

#breakfast #comfort food #sourdough #homemade

Made this recipe? Let us know how it went.

You’re reading the first 30% — tap to read the full recipe