Glossary S

Food & Drink
Local food is often strongly flavoured and spicy.

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Sauerbraten refers to a German dish of beef roast braised in wine or vinegar

Sauerkirsche a German word for a variety of Cherry. They are sour even when fully ripe but best when made into jams or marmalades

Pictures below of Sour Cherries we harvested in our own tree in our backyard.

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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