Fox’s Spices Dried Sage 275g

Dried Sage

Fox's Spices Dried Sage 275g is a classic dried sage herb that brings a warm, savoury aroma to everyday cooking. The leaves are carefully dried to keep their earthy flavour and distinctive scent, with that slightly minty, woodsy taste you expect from good quality sage. A little goes a long way, so a small pinch is often enough to give stuffing, sausages and roast meats that familiar comforting flavour.

Dried sage is a good partner for creamy pasta sauces, risotto, vegetable bakes and bean dishes, where its bold flavour stands up well to rich ingredients. Because it is dried, it mixes easily into rubs, breadcrumbs and marinades and it works best when added early in the cooking time so the flavour has a chance to settle and blend.

Key Features:

• Large 275 gram pack that gives plenty of dried sage for regular roast dinners, batch cooking and seasonal recipes.
• Bold flavour that stands up well in strong savoury dishes so you only need a small amount for noticeable taste.
• Consistent cut and texture that sprinkles evenly into stuffing mixes, rubs and breadcrumb coatings.
• Versatile dried herb that suits poultry, pork, root vegetables, bean stews, tomato sauces and creamy pasta dishes across the year.

Recipe Inspiration:

• Sage and onion stuffing for roast dinners: Soften chopped onion in a little butter, then stir in dried sage and breadcrumbs with seasoning and a splash of stock. Bake in a dish or roll into balls for a classic sage and onion stuffing to serve with roast chicken, turkey or pork.
• Crispy roast potatoes with sage: Parboil potatoes until just tender, then shake in the pan and roast in hot oil or fat. Sprinkle over dried sage during roasting so the herb crisps slightly and adds savoury flavour to the edges of the potatoes. This works well with both white and sweet potatoes.
• Creamy sage pasta or gnocchi: Gently cook garlic in butter or olive oil, add a pinch of dried sage and let it infuse for a minute. Stir in cream or a simple splash of pasta water and grated cheese, then toss through cooked pasta or gnocchi for an easy sage scented supper.

What is dried sage used for in cooking?

Dried sage is mainly used to season savoury dishes such as stuffing, sausages, roast poultry, pork, gravies and vegetable sides. Its strong flavour helps cut through richer foods, so it works particularly well with fatty meats, creamy sauces and slow cooked stews where gentler herbs might get lost.

Can I use dried sage instead of fresh sage?

You can use dried sage instead of fresh in most cooked dishes, but you will need less of it because the flavour is more concentrated. A common guide is to use about one teaspoon of dried sage for every three teaspoons of fresh, and it is usually best to add dried sage earlier in the cooking time so it can soften and blend with the other ingredients.

How much dried sage should I use in a recipe?

Because dried sage has a strong taste, it is sensible to start with a small amount such as a quarter to half a teaspoon for a dish serving several people and then adjust to taste. Using too much can make food taste bitter, so it is better to add a modest amount at first, cook the dish and then add a little more if you want a stronger sage flavour.

Ingredients:

Sage.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.