I'm making some sausage for a party this weekend. I'm making spicy lamb (N. African flavours), pork & leek and a smoked chicken. I have a fair amount of sage in my garden, and haven't used it much this year and would like to change that. Whenever I make sausage, it's a good time to trim back the herb plants.
I'm wondering though, if sage will work well with either the pork & leek or the smoked chicken. The latter will be smoked on a smoker, using maple wood chunks.