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
Sausage between "fresh", "cooked", and "dry" sausages seems to be more or less accepted: The distinct flavor of some sausages is due to fermentation by "Lactobacillus", "Pediococcus", or "Micrococcus" (added as starter cultures) or natural flora during curing. Other countries use different systems of classification. Germany, for instance, which produces more than 1200 types of sausage, distinguishes "raw", "cooked" and "precooked" sausages. In Italy, the basic distinctions are: The United States has a particular shelf stable type called pickled sausages, commonly sold in establishments such as gas stations and delicatessens. These are usually smoked or boiled sausages of a highly processed