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
Embutido (Filipino cuisine) recipes by Filipino families. "Embutido" is made by mixing ground pork with bread crumbs (or shredded white bread), raisins, minced carrots, sautéed onions and garlic, and salt and black pepper to taste. Various other ingredients can also be added to the mixture, including sweet pickle relish, cheese, pineapple chunks, and sliced pimiento or bell peppers. The mixture is then placed on aluminum foil. Hard-boiled eggs are placed lengthwise on it, along with sliced ham, Vienna sausages, "longganisa" sausages, or even hotdogs. The arrangement is covered with more ground pork mixture and carefully wrapped completely with the aluminum foil. It is