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
Scottish New Zealanders included some notable players. The original "kilted Kiwi" was Sean Lineen. However one of the first New Zealand born Scotland players was Andrew Alexander Bonar Lindsay, who played 2 tests in 1910-11. To qualify, they either have to have at least one Scottish parent or grandparent. Other so-called "kilted Kiwis" apart from Sean Lineen have included: However, this has not always been a one way trade. At least one All Black was born in Scotland – Angus Stuart. There are Scottish placenames all over New Zealand, but they tend to be concentrated in the southern part of South Island. Notable