In Germany, cooked sauerkraut is often flavored with juniper berries[16] or caraway seeds; 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).[17] Similar recipes are common in other Central European cuisines. The Czech national dish vepřo knedlo zelo consists of roast pork with knedliky and sauerkraut.