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favorite food.

Wallonia, Belgium

Saucisson d’Ardenne

Saucisson d'Ardenne

Saucisson d’Ardenne is a smoked, air-dried Ardennes pork sausage with a coarse grind and a firm, savoury slice.

Germany

Sauerbraten

Traditional German pot roast marinated for several days in vinegar and spices, then slow-cooked until tender.

Germany

Sauerkraut

Hapukapsas

Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.

Serbia

Sauerkraut and Pork Stew

Кувани купус

Whole soured cabbage leaves and smoked pork ribs stewed for hours with paprika until the cabbage turns amber.

Moldova

Sauerkraut Brine

Zeamă de curechi

The sour brine drawn off barrelled cabbage, drunk cold by the glass in winter and used to sour soups and cure hangovers.

Estonia

Sauerkraut Soup

Hapukapsasupp

Soup made with fermented sauerkraut and smoked meat, a warming winter dish with rich tangy broth.

Latvia

Sauerkraut Soup

Skābu kāpostu zupa

Warming soup with sauerkraut, meat broth, potatoes, carrots and smoked meat, hearty and tangy.

Netherlands

Sauerkraut Stamppot

Zuurkoolstamppot

Hearty dish of mashed potatoes and sauerkraut, enriched with butter and bacon bits, served with rookworst.

Mulgimaa, Estonia

Sauerkraut Stew

Mulgikapsad

Hearty sauerkraut stew with pork and pearl barley from Mulgimaa region, an Estonian cultural heritage food.

Baden-Württemberg, Germany

Saure Kutteln

Saure Kutteln braises cleaned beef tripe in a tangy vinegar-and-stock sauce with onion and herbs.

Nuremberg, Germany

Saure Zipfel

Saure Zipfel poaches Franconian sausages in vinegar broth with onion, bay leaf and juniper until the meat takes on the sour seasoning.

Bavaria, Germany

Saures Lüngerl

Saures Lüngerl cooks veal or pork lungs with onion in a sour cream and vinegar sauce, usually served with dumplings.

United States

Sausage Gravy

A Southern breakfast gravy of crumbled sausage, flour, milk, and black pepper, served over biscuits.

United Kingdom

Sausage Roll

Seasoned sausage meat rolled in puff pastry, baked in a long strip and cut into portions, eaten hot from a bakery counter or cold at a party.

Reunion

Sausage Rougail

Rougail Saucisses

The culinary emblem of Reunion Island; smoked sausages cooked in a tomato-based sauce with chili, spices, and ginger; a type of curry made with smoked sausages; served with white rice or zembroca; a TasteAtlas-listed must-try; the dish that defines Reunionese cuisine.

Finland

Sausage Sauce

Nakkikastike

Common Finnish home-cooked dish of sautéed nakki sausages simmered in thick brown sauce with tomato paste and vegetables.

Australia

Sausage Sizzle

Bunnings Snag

A sausage sizzle serves a grilled sausage in white bread with onions and tomato or barbecue sauce at a community fundraiser.

Sweden

Sausage Stroganoff

Korv stroganoff

Swedish adaptation of stroganoff made with sausage, cream, tomato, and served with rice, a family favorite.

Wallis and Futuna

Sausau

A Wallisian stew of roasted breadfruit, first grilled over an open fire until soft, then diced and simmered in coconut milk until rich and creamy.

Finnish Lapland, Finland

Sautéed Reindeer

Poronkäristys

Traditional Lapland dish of thinly sliced reindeer meat sautéed in butter with onions, served with mashed potatoes and lingonberries.

Romania

Savarin

Savarină

A ring of yeasted sponge soaked heavily in sugar syrup, split and filled with whipped cream and topped with jam.

Savonia, Finland

Savo Bilberry Pie

Savolainen mustikkakukko

Bilberry pie from Savo region, EU PGI protected product, traditional preparation with wild bilberries in rye crust.

Indonesia

Savory Martabak

Martabak Telur

Savory stuffed pancake with spiced meat, eggs, and scallions, fried until crispy and flaky

Estonia

Savory Pastries

Pirukad

Stuffed dough pockets with meat, cabbage, carrots, rice or mushrooms, baked or fried, a popular street snack.

Beijing, China

Savoury Crêpe

煎饼

A thin mung bean and millet batter spread on a hot griddle, cracked with an egg, brushed with bean sauce and chilli, and folded around a crisp cracker.

England, United Kingdom

Savoury patties

Hartlepool savoury patties are seasoned potato-and-onion cakes formed and fried until crisp.

Rakhine State, Myanmar

Saw Hlaing Mont

စောလှိုင်မုန့်

Rakhine cake of millet or glutinous rice flour with coconut and jaggery, baked over coals until the top browns and the inside stays chewy.

Macao

Sawdust Pudding

Serradura

Macau's iconic dessert; whipped cream layered with crushed Marie biscuit crumbs; the name means sawdust in Portuguese, referring to the biscuit crumbs; impossibly simple but tastes like childhood; a Macanese invention; served cold in a glass; the texture varies according to the cream; the dessert that defines Macau's sweet culture.

Guyana

Sawine

Fine vermicelli toasted and simmered in sweet spiced milk with raisins and almonds, made for Eid.

Trinidad and Tobago

Sawine

Vermicelli toasted and simmered in milk with cardamom, cinnamon, almonds and raisins, served for Eid.

Saxony, Germany

Saxon Quark Pancakes

Sächsische Quarkkeulchen

Quark pancakes from Saxony, made with potatoes, quark, and flour, fried until golden and served with fruit compote.

Lebanon

Sayadiya

صيادية

White fish fried and laid on rice cooked in a stock darkened with deeply caramelised onion, topped with toasted pine nuts and a tahini sauce.

Indonesia

Sayur Lodeh

Vegetable curry in coconut milk with various vegetables, jackfruit, and tempeh, creamy coconut broth with tender vegetables and balanced flavors, a Malay staple

United States

Sazerac

The New Orleans cocktail of rye whiskey, sugar, Peychaud's bitters, and a rinse of absinthe.

Puerto Rico

Sazon

Sazón

A Puerto Rican seasoning blend of annatto, garlic, cumin, and other spices, used to color and flavor rice and meats.

Dominican Republic

Sazón Dominicano

A Dominican seasoning blend of garlic, oregano, cubanelle peppers, cilantro, sour orange, and bouillon. Used in stews, rice, and meats, the signature flavor profile.