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
Alheira pork, forbidden in Judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their "fumeiros" (smokehouses). As a way to avoid attracting the attention of the Portuguese Inquisition or in rural areas the Portuguese Christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. With time, the dish spread to the remaining population and became an example of typical Portuguese cuisine, though nowadays its preparation is no longer strictly guided by Jewish dietary precepts. Alheiras were traditionally grilled or roasted and served with