Sage is native to the Mediterranean and has an intense savoury/camphorous flavour. Dried sage has a more intense and concentrated flavour than fresh sage and so it should be used sparingly. Sage assists with the digestion of oily/fatty foods, hence its traditional use in sage and onion stuffing for roast pork, roast chicken, roast goose etc. Sage goes well with onions, meat loaf, rissoles, sausages, bean soups. Sage is often added to bread and foccacia dough’s and adds a nice perfume to nut brown butter sauces for fish fillets. Sage goes well with peas, beans, potato, sweet potato, leeks and onions.
Uses and Ideas! ©
- Make a "deconstructed" version of the classic Italian saltimbocca - simply sauté diced (seasoned) veal or pork fillet, chicken breast or prawns in a pan with shallots, sage and diced prosciutto - add marsala wine and butter. Serve with buttered gnocchi.
- Add a sage to herb teas to aid digestion of rich foods!
- Add a little sage to sliced gruyere with freshly ground pepper before grilling atop freshly sliced sourdough.
- Add a little sage to nut brown butter sauces to serve over fish fillets or to enhance creamy soft polenta.