Sauerkraut apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. "eisbein", "schweinshaxe", "Kassler") or sausages (smoked or fried sausages, "Frankfurter Würstchen", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings ("knödel" or "schupfnudel"). Similar recipes are common in other Central European cuisines. The Czech national dish "vepřo knedlo zelo" consists of roast pork with "knedliky" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal "choucroute garnie" (French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and
Stovies The term seems to derive from the French adjective "étuvée" which may be translated as "steamed" or braised. Stovies Stovies is a Scottish dish based on potatoes and meat. Recipes and ingredients vary widely, but the dish always contains potatoes, onions, other vegetables, sausages, roast beef, minced beef or other meat. Stovies is thus a dish intended to use left-over food. The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripping or butter may be used as the fat. It is also common to stew the potatoes in water alone with onion