Here are the definitions for the letter "s"

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Sauerbraten

German for sour roast, sauerbraten is a German specialty made by marinating a beef roast in a sour-sweet Marinade for 2 to 3 days before browning it, then simmering the meat in the marinade for several hours. The result is an extremely tender roast and a delicious sauce. Sauerbraten is traditionally served with dumplings, boiled potatoes or noodles.

Sauerkraut

is made from finely shredded cabbage that is fermented in salt to develop a pungent taste. Commercially prepared sauerkraut is available in grocery stores.

Sauerkraut

Although sauerkraut, German for sour cabbage, is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in Rice Wine, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous Reuben Sandwich. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.

Sausage

Basically, sausage is ground meat with fat, salt, seasonings, preservatives, and sometimes fillers. They may be smoked, fresh, dry or semi-dry, uncooked, partially cooked, or fully cooked. There are thousands of variations of sausage.

Sausage

What started out simply as a means of using and preserving all of the animal trimmings has turned into the art of sausage-making. Simply put, sausage is ground meat mixed with fat, salt and other seasonings, preservatives and sometimes fillers. Such a mixture is usually packed into a casing. Sausages can differ dramatically depending on their ingredients, additives, shape, curing technique, level of dryness and whether fresh or cooked. Most sausages are made with pork or pork combined with other meat, but there are also those made almost entirely from beef, veal, lamb, chicken or game animals. All contain varying amounts of fat. Seasonings can run the gamut from garlic to nutmeg. Some sausages are hot and spicy and others so mild they border on bland. Many sausages today contain additives to help preserve, thicken or color the mixture. Some sausages use fillers (such as various cereals, soybean flour and dried milk solids) to stretch the meat. The most common shape for sausage is link, which varies in size and shape depending on the type of sausage. Other sausage (fresh) is sold in bulk, which can then be used to mix with other meats or made into patties or balls. Sausage can be fresh or Cured with salt or smoke (or both). Curing extends storage life. Some sausages are also dried; the drying times can vary from a few days to as much as 6 months. The sausage becomes firmer the longer it's dried. Sausage can be fully cooked (ready to eat), partially cooked (enough to kill any trichinae) and uncooked, which may or may not require cooking depending on how or whether it's been cured. All these factors produce an almost endless number of sausages that can be used in a variety of ways and which appeal to a multitude of tastes.

Sausages

consist of fresh, cooked, or smoked ground meat that is lightly or strongly seasoned and usually stuffed into casings. Sausage meat is sometimes available loose. Many sausages are made from pork. Veal sausages such as bockwurst, beef, lamb, chicken, and duck sausages are also available.

For specific sausage types, see andouille, Chinese, chorizo, chourico, Italian sausages, linguica, loukanika, mortadella and salami.

Saute

To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy.

Saute

to cook or brown food on a high heat in butter or oil, or a mixture of the two.

Saute pan

A wide pan with straight or slightly curved sides that are generally a little higher than those of a frying pan. It has a long handle on one side; heavy saute pans usually have a loop handle on the other side so the pan can be easily lifted. Saute pans are most often made of stainless steel, enameled cast iron, aluminum, anodized aluminum or copper. As the name suggests, a saute pan efficiently browns and cooks meats and a variety of other foods.

Saute; sauteed; sauteing

To cook food quickly in a small amount of oil in a skillet or saute pan over direct heat.

Sauteed Plantains

ripe plantains and butter

Sauteed Skate with Portobellos, Green Ol

Skatewing or ray is a tender, mild, flaky fish; the flesh is naturally separated into fingerlike segments; the fish is dredged in flour and sauteed quickly and then topped with diced and sauteed portobellos and olives

Sauternes

An elegant sweet wine from the Sauternes region of western France. It's made from Sauvignon Blanc or Semillon grapes that have been infected by a beneficial mold called Botrytis Cinerea, which causes the grapes to shrivel, leaving a sugary fruit with concentrated flavors. The best Sauternes come from vines that have been hand-picked (as many as 12 separate times) to ensure that the grapes are not removed from the vines before reaching the perfect degree of ripeness required for these wines. Sauternes are most notable as Dessert Wines but, because of their high acidity, they also make excellent partners for rich dishes like Pate, caviar and Foie Gras. Sauterne without the ending s usually refers to an inexpensive semisweet California wine.

Sauvignon Blanc

Widely cultivated in France and California (and also grown in Italy, Australia, New Zealand and Chile), the Sauvignon Blanc grape imparts a grassy, herbaceous flavor to wine. It's one of the main grapes used to produce the elegant dry wines from Bordeaux (Graves) and the Loire Valley (Pouilly-Fume'), as well as the seductively sweet Sauternes. Many wineries-particularly in California-use this grape to produce wonderful wines that are bottled under the varietal name, Sauvignon Blanc (sometimes labeled Fume Blanc).

Savarin

A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or whipped cream.