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
Offal is made from beef tripe. Ground or chopped pork offal is usually made into a hearty sausage known as ""disznósajt"" (lit. "pork cheese") somewhat resembling haggis. Puddings and sausages made with blood ("véres hurka") and liver ("májas hurka") are also quite common, especially as part of the ""disznótoros"," a dish of different sausages produced from pork. Heart, liver and gizzards of chicken are a traditional part of chicken soup. While decreasing in popularity, stews made from poultry testicles ("kakashere pörkölt") are still considered a delicacy and a dish of high prestige in the countryside. Another dish which became less common