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
Christmas in Sweden with mustard. Other traditional cuts include homemade sausages, leverpastej and several types of brawn. It is also common to serve the cold meats with sliced cheese, pickled cucumbers and soft and crisp breads. The third course would be warm dishes. Traditionally, the third course begins with soaking bread in the stock from the Christmas ham, which is called "dopp i grytan". Warm dishes include Swedish meatballs ("köttbullar"), small fried hot dog sausages ("prinskorv"), roasted pork ribs ("revbensspjäll"), and warm potato casserole, matchstick potatoes layered with cream, onion and sprats called "Janssons frestelse" (literally "Jansson's Temptation"). Other dishes are pork sausages