Sage Recipes

There are plenty of uses of sage in traditional Irish cooking. For example, the herb is often used in the production of sage and onion stuffing, a traditional foodstuff that is eaten all over the country for Sunday lunch. It is especially popular on special occasions, when guests may be around to share a roast chicken or turkey together, such as at Christmas. Nevertheless, sage spices and herbs are also commonly used to add extra flavour to dishes from around the world.

Sage in Italian cuisine: The word we use for this herb, sage, has its roots in Latin. It is hardly surprising to hear that Italians have been using sage in their cuisine for many centuries. Today, you will typically find it added to pasta dishes alongside other Mediterranean herbs, such as oregano and basil. Usually, Italians pick and dry their sage leaves before adding them to their flavoursome pasta sauces. The use of sage can be very regional, but it tends to be used in lower quantities than other herbs due to its strong flavour. This is the case in a non-pasta dish like Serrano Wrapped Chicken in Sage Butter. In this sage-inspired Italian recipe, it is used sparingly to baste the meat, offering an attractive look as well as depth of flavour.

Sage in Spanish cuisine: Sage is widely used in Spanish and Mexican cuisine. When it is added to tomato dishes, sage tends to be roughly chopped and added towards the end of the cooking process so that it provides a strong but noticeable flavour. It can be used in dishes like fajitas and beef chillies, but it is also often added to stews. A good example of a Spanish recipe that makes use of sage is One-Pot Chorizo and Mozzarella Orzo, an ideal recipe for one or a couple.