Sourdough Sausage Gravy Recipe

sourdough sausage gravy over sourdough biscuits

Yield: biscuits & gravy

Prep Time: 10

Cook Time: 10

Total Time: 40

A hearty sausage gravy, thickened using sourdough discard, is the perfect topping for my flaky sourdough biscuits. This is the ultimate comfort dish.

4.75 from 28 votes

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Equipment

cast iron skillet

Ingredients

Sourdough Sausage Gravy

1 pound ground sausage
120 grams sourdough discard 1/2 cup
720 grams half & half / whole milk 3 cups
3 grams salt 1/2 teaspoon
1 grams pepper 1/4 teaspoon
.5 gram dried thyme 1/8 teaspoon
.5 gram dried rosemary, crushed 1/8 teaspoon

8 Sourdough Biscuits

Instructions

Flaky Sourdough Biscuits

First, prepare my flaky sourdough biscuits.
8 Sourdough Biscuits

Sourdough Sausage Gravy

While the biscuits are baking, prepare the sourdough sausage gravy.
Preheat a cast iron skillet to medium heat. Cook the ground sausage for 5-6 minutes, or until cooked through. Stir frequently and use a wooden spoon to break up the meat into smaller crumbles.
1 pound ground sausage
Pour sourdough discard into the pan with the cooked sausage. Stir until it is evenly distributed. The discard will stick to the sausage.
120 grams sourdough discard
Slowly pour in half-and-half or whole milk. Stir continuously until the gravy thickens and begins to bubble. Cook for an additional 2-3 minutes on medium-low heat, stirring occasionally. Add the thyme, rosemary, salt, and black pepper and stir.
If you prefer a thinner gravy, add a splash more of milk until the desired consistency is reached.
720 grams half & half / whole milk, 3 grams salt, 1 grams pepper, .5 gram dried thyme, .5 gram dried rosemary, crushed
For a little extra kick, add 1/8 teaspoon of red pepper flakes.
Once the sourdough biscuits are out of the oven, split one of the flaky biscuits in half and spoon the sourdough sausage gravy on top. Serve hot and enjoy!

Notes

This recipe card was updated on February 27th, 2026.

Ingredients:

Half and half: Also known as light cream.

How to Store

Though sourdough biscuits are best enjoyed hot and fresh out of the oven, you can store them in an airtight container for 1-2 days. Store leftover sourdough sausage gravy in an airtight container as well in the fridge for 3-4 days.

Quickly reheat both in the microwave until hot.

FAQs:

What type of sausage should I use?

My favorite sausage to use in Sourdough Sausage Gravy is breakfast sausage, but if you are looking to turn up the heat, swap it with your favorite ground spicy sausage!

Can I make sourdough biscuits and sausage gravy ahead of time?

Absolutely! Prepare the Sourdough Sausage Gravy the night before, cool it to room temperature, and store it in an airtight container in the fridge. The next morning, reheat the sausage gravy in a medium-sized saucepan until heated through.

You can also prepare the Sourdough Biscuits the night before. Place them on a baking sheet, cover them with plastic wrap, and store them in the fridge. Bake them the following morning for fresh, hot Sourdough Biscuits.

Nutrition

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