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
Mombar sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven. Mombar Mombar (in ِArabic:ممبار) or what is also called sheep Fawaregh is a dish brought in some of Arab countries such as Egypt, Syrian, Algeria, Tunisia and Libya , it is Sheep intestines or Beef Sausage stuffed with a rice mixture and deep fried in oil. Mombar Preparation takes some time and is considered a creamy dish. a piece of Mombar (about 100 g) contains (about