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	<title>Sage - Revision history</title>
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	<updated>2026-04-23T08:41:31Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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[[Image:Sage.jpg|300px|thumb|right|Variegated sage]]&lt;br /&gt;
As a herb, sage is considered to have a slight peppery flavour. In Western cooking, it is used for flavouring fatty meats (especially as a marinade), [[cheeses]] (Sage Derby), and some drinks. In Britain and Flanders, sage is used with onion for [[poultry]] or [[pork]] stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavouring in the English Lincolnshire [[sausage]]. Sage is also common in Italian cooking. Sage is sauteed in [[olive oil]] and [[butter]] until crisp, then plain or stuffed [[pasta]] is added (burro e salvia). In the Balkans and the [[:Category:North African recipes|Middle East]], it is used when roasting [[mutton]].&lt;br /&gt;
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[[Sage]] is one of the few herbs that keeps it&amp;#039;s flavour when [[dried]].&lt;br /&gt;
==Great with: ==&lt;br /&gt;
* [[Apples]]&lt;br /&gt;
* [[Beans and pulses]]&lt;br /&gt;
* [[Cheese]]&lt;br /&gt;
* [[Onions]]&lt;br /&gt;
* [[Pork]]&lt;br /&gt;
* [[Tomatoes]]&lt;br /&gt;
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[[Category:Herbs]]&lt;br /&gt;
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		<author><name>Klapaucius</name></author>
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