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.