Sage will go well with all dishes containing pork and is an obvious partner for sausages.
In Britain the most common use of Sage is in sage and onion stuffing for chicken, turkey and pork, but the herb has a rich culinary tradition and Sage should not be confined to stuffing. It is used extensively in Italian cooking; try sautéing Sage in olive oil and butter until crisp, then add to plain or stuffed pasta to make tasty pasta with “burro e salvia”. Alternatively use it as the French do for adding flavour to all white meats and in soups.
Dried Organic Sage.
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