Glossary S

Sauerkraut is referring to a fermented sour white cabbage, cooked with red wine, bayleaf and juniper.

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Sauerkraut Soup refers to one of the popular soups in Lithuania made from from sauerkraut. This soup is flavored with pork, carrots, onions and bay leaves.

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Saumeisen refers to an Austrian dish made of finely chopped and well seasoned pork which is shaped into balls, enveloped in a piece of pig’s caul and left to stand for a few days before being smoked. Saumeisen may either be simmered in water until tender or fried.

Saumeisen are served with Sauerkraut or Grubenkraut, white cabbage which has been preserved whole in a deep trench (or pit) in the soil lined with larchwood.

Saumon is the French term for "salmon" , species of edible marine fish that spawns in freshwater and has tender pinkish flesh

Saumon Fume is the Frecnh term for "Smoked Salmon". To serve Saumon Fume as an appetizer, it should be cut in very thin slices, and serve with a garnishing of capers and parsley.

- Saumon Fume a la Cardinale : Saumon Fume a la Cardinale refers to a French appetizer of smoked salmon sliced in little sizes and then served on slices of tomatoes over slices of cucumber. It is served garnished with strips of hard -boiled white of egg and chopped capers.

Saure zipfe is a German word for sour fried sausages

Deutsch: Wurst
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.

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Sausage: Storage Guidelines

All sausage except dry sausage is perishable and therefore must be kept refrigerated. The following storage times should be followed for maximum quality.

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Deutsch: Anbraten / Español: Saltear / Português: Saltear / Français: Sauter / Italiano: Saltare

Sautéing is a cooking technique that involves cooking food quickly in a small amount of oil or fat over relatively high heat, while stirring or tossing it frequently. The term "sauté" comes from the French word meaning "to jump," which refers to how food moves in the pan during the cooking process. This method is ideal for tender cuts of meat, vegetables, and other ingredients that require quick cooking to retain moisture, texture, and flavor.

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