Sweet, bitter and sour, somewhat similar to rosemary, sage is always added near the end of the cooking process and never used raw. This strong, slightly minty, and musky tasting herb is typically added to flavor sausages and stuffing for highly fatty meats such as pork and goose.
Sage is a perennial subshrub with woody stems and has blue to purplish flowers. It is native to the Mediterranean region, though it has been naturalized in many places throughout the world to enhance flavor when pairing properly with other foods.
What to eat with sage? Sage can blend well with a variety of dishes, more so with heavy dishes that have rich ingredients to hold their flavor against the strong characteristics of sage.
Generally, sage is paired with legume based soups, stews, pasta, especially gnocchi and ravioli. Oily fish or fatty meats including turkey, veal, pork, and chicken are great items to roast with sage.
Due to its bold and unique fragrance, sage complements well with soft cheese such as brie, feta, fontina, gruyére, parmesan, and ricotta. Additionally, this flavor blends well with other herbs including mint, oregano, parsley, rosemary, and thyme.
The reason for considering sage as a herb magician is its ever strong minty and musky taste that works wonders with various recipes. Sage should never be used raw because its flavor and aroma are released at their peak when cooked.
So, what should be eaten with sage? Answered below are frequently asked questions about what to eat with sage to maximize the experience of the food pairing. Let’s find out!
What goes well with sage?
Sage goes well with a variety of recipes that have sweet, bitter, and savory flavors that includes vegetables, cheese, nuts, wine, and many more. These ingredients are mild and subtle enough to not be overpowered with sage.
Here are chef approved ingredients that go well with sage:
- Vegetables: asparagus, cabbage, carrots, peas, potatoes, pumpkin, squash
- Cheese: brie, feta, fontina, gruyére, parmesan, ricotta
- Nuts: walnuts, almonds, walnuts, almonds, pine nuts
- Herbs: rosemary, thyme, marjoram, oregano, bay leaf, parsley
- Spices: cayenne pepper, ginger
- Rice: white, brown, arborio, jasmine
- Dairy: butter, milk, cream, cream cheese
- Beans: dried, green, chickpeas, white kidney beans
- Seafood: shellfish, shrimp, swordfish, tuna
- Wine: New World Merlot, Pinot Noir, red wine, Riesling, Sauvignon Blanc, Shiraz, Syrah
What meat goes well with sage?
Sage has a variety of flavors ranging between sweet, bitter and sour, which is why it is perfect to toss at the end of the cooking rich and fatty meats. It gives a finishing touch that harmonizes the natural oils and fat to blend well with this herb.
This type of herb goes well with fatty meats in particular. In addition, it can be fried with liver or kidneys, which turns out excellently.
What fruit goes well with sage?
Sage will blend best in fruit salads, teas or flavored water, or surprisingly with yogurt. It works well in tarts, cocktails and smoothies to form a perfect duo with fruits that complements well with natural sweet, tart, and sour flavors.
The recommended fruits that go well with sage are:
- Stone fruits: apples, cherries, pears, nectarines, apricots, plums
- Citrus fruits: lemon, lime, orange,
- Berries: blueberries, strawberries, cranberries, blackberries
- Tropical fruits: pineapples, banana, kiwi
- Dried fruits: cranberries, apricots, figs
What flavor goes well with sage?
Due to its earthy flavor, sage will go well with sweet and fruity flavors found in tropical fruits. For instance, pineapples tends to have a taste similar to a marriage between citrus and apples, which is fantastic.
Sage is often paired with rosemary, thyme and marjoram. It harmonizes well with the bay leaf, onion, garlic and parsley.
In terms of classic cuisine, the recommended flavor combinations that go well with sage involve:
- sage + marjoram + thyme
- sage + parsley + rosemary + thyme
- sage + pasta + walnuts
- sage + stuffing + turkey + walnuts
- sage + butter + garlic + black pepper
What food goes well with sage?
Sage blends well with a variety of dishes. In general, it pairs well with heavy, meat centered, fatty dishes. Whether using fresh or dried and ground sage, it can be added to soup, sauce, and herbs to roast and grill with to add flavor to a dish.
If you are preparing these foods, consider adding sage to your meal prep:
- legume soups
- slow-cooked dishes
- pasta or potato salads
- rice dishes
- gnocchi or ravioli pasta
- roasted chicken
- roasted meats
- bread
- Spanish, Italian, Greek, French Cuisines
Eat With Sage: Conclusion
Sage is too bold, strong, and intense to be consumed raw, but it also contains a temper in flavor. Due to this, since it does not wish to relax its flavor too much, it is recommended to be added at the very end of cooking.
A little goes a long way, and fresh sage is known for its strong flavor, especially when using dried leaves. Add to wide range of dishes including soups, stews, and pasta, but be cautious when adding.
When it comes to main entrée with meat and seafood, consider oily or fatty parts of the meat and fish that blend well with this fragrant herb.
If the recipe includes cheese, select soft and easy to melt cheeses to complement with sage such as brie, feta, fontina, gruyere, parmesan, and ricotta cheese.
Use these flavor combination and classic ingredients when you are preparing meal with sage as part of the dish. It will help every bite explode with endless flavor when the right pairings are lined up.