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| + | #REDIRECT [[wikipedia:Sage|Sage]] |
| − | [[Image:Salvia officinalis2.jpg|200px|thumb|Sage leaves]] | |
| − | '''Sage''' is a herb, the leaf of a perennial plant that can be grown in most climates.
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| − | It has a slight peppery flavour and in Western cooking it is used for flavouring fatty meats (especially as part of a [[Cookbook:Marinating|marinade]]), [[Cookbook:Cheese|cheeses]], and some drinks. In [[Cookbook:Cuisine of the United Kingdom|Britain]] and [[Cookbook:Cuisine of Belgium|Flanders]], sage is used with [[Cookbook:Onion|onion]] for [[Cookbook:Meat and poultry|poultry]] or [[Cookbook:Pork|pork]] [[Cookbook:Stuffing|stuffing]] and also in sauces. In [[Cookbook:Cuisine of France|French cuisine]], sage is used for cooking white meat and in vegetable soups. [[Cookbook:Cuisine of Germany|Germans]] often use it in sausage dishes. Sage is also common in [[Cookbook:Cuisine of Italy|Italian cooking]]. In the Balkans and the Middle East, it is used when roasting [[Cookbook:Mutton|mutton]].
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| − | Whole branches of sage may be laid in the bottom of a roasting pan when [[Cookbook:Roasting|roasting]] chicken and other meats, to prevent the meat from sticking to the bottom of the pan. The sage then imparts its flavour to the meat, and other items in the oven. The pan drippings are also infused with sage, making for a delicious [[Cookbook:Gravy|gravy]].
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| − | {{Wikipedia|Sage}}
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| − | [[Category:Featured ingredients|{{PAGENAME}}]]
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| − | [[nl:Kookboek/Salie]]
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