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
Morcón (Filipino cuisine) Morcón (Filipino cuisine) Morcón is a Filipino braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions. The name is derived from the Spanish "morcón", a type of dry sausage originally used to stuff the dish. These sausages are now known under the general terms "longganisa" or "chorizo" in the Philippines, with the term "morcón" becoming exclusively used for this dish. "Morcón" is made from skirt or round-cut beef flank steak, marinated in a soy sauce mixture with spices to taste