Premium Sage

🌿 Why You’ll Love It

• Bold & Earthy — savoury, slightly peppery, musky
• Cuts Through Fat — perfect with rich, fatty meats
• Autumn Essential — stuffing, pumpkin, and winter roasts
• Concentrated Dried — much more potent than fresh sage

✨ How to Use

🍗 Stuffing: The essential herb for bread stuffing and sausage meat.

🧈 Brown Butter: Fry in butter until fragrant — pour over pasta or gnocchi.

🥩 Pork: Rub into pork chops, roast pork, or sausages.

🎃 Pumpkin: Classic pairing — sage + pumpkin + brown butter.

🍲 Beans: Stir into white bean stews and Italian soups.

🍝 Recipe: Sage Brown Butter Pasta

• 400g gnocchi or penne
• 60g butter + 1 tbsp Sage
• Parmesan + Black Pepper Cracked + salt

Method: Cook pasta. Melt butter until golden-brown and nutty (3 mins). Add sage — it’ll sizzle. Toss pasta in sage butter. Top with parmesan and pepper. 5-ingredient perfection. 🍝✨

🤝 Pairs Perfectly With

• Onion Flakes — for stuffing

• Rosemary — for roast meats

• Black Pepper Cracked — for pasta

• Marjoram — for herb blends

💡 Storage: Keep sealed, cool, dry. Stays potent 12+ months. Use sparingly — sage is strong! 1/2 tsp dried = enough for most dishes.