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
Brühwurst Brühwurst Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification. They are a cooked sausage that are scalded (parboiled), as opposed to being raw. They are typically prepared from raw meat that is finely-chopped, are sometimes smoked, and are typically served hot. In the English-speaking world such sausages are usually divided into two classes: cooked sausages (e.g. hot dogs) and cooked smoked sausages (e.g. kielbasa). The consistency of a scalded sausage depends on the water binding capacity of the meat. This is particularly high immediately after slaughter, so that