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
Israeli cuisine the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called "osban", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called "gheh", with a different spice blend while Jews from Iraq make the sausages, called "mumbar", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,