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
Chinese sausage produces Chinese sausages. In northeast China, especially Heilongjiang's largest city Harbin, Hongchang (), a popular regional speciality, is smoked savory red sausage, similar to Lithuanian and German sausages and mild Russian sausages with more "European" flavours than other Chinese sausages. It was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbin's Daoli District. Harbin-style sausage subsequently became popular in China, especially in northern regions. A sweeter dried version similar to southern Chinese sausages is also produced. In Vietnamese, Chinese sausage is called ' or '. It has been incorporated into