Sage Ground 250g

Sage Ground 250g


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  • Herb
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Peppery-tasting sage has large, slightly furry leaves when fresh.

In Western cooking, it is used for flavoring fatty meats (especially as a marinade), cheeses (Sage Derby), and some drinks.

In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces.

In French cuisine, sage is used for cooking white meat and in vegetable soups.

Germans often use it in sausage dishes, and sage forms the dominant flavoring in the English Lincolnshire sausage.

Sage is also common in Italian cooking.

Sage is sautéed in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia).

In the Balkans and the Middle East, it is used when roasting mutton.

Dried sage goes particularly well with pork or in pasta sauces and in stuffings.

It has a very strong flavor, so use in moderation or it will overpower the dish.

Great for meat and poultry stuffing, sausages, meat loaf, hamburgers, stews and salads.

Additional information

Weight 0.3 kg
Dimensions 20 × 8 × 35 cm

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