A chipolata // is a type of fresh sausage, believed to have been created in France, similar to Italian sausage but often prepared as a relatively thin and short breakfast-style sausage, often grilled rather than pan-fried.
Chipolatas are typically made from coarse-ground pork seasoned with salt and pepper together with herbs and spices — according to the particular recipe — such as sage, thyme, pimento, or nutmeg. The word is French and probably derives from the Italian cipollata, which essentially means "made with onions" and according to some sources may have referred to an onion stew with sausages.
Chipolatas are common in the United Kingdom. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets. Chipolatas are similar to a type of breakfast sausage found in Australia. They are sometimes confused with cocktail sausages, often served at buffets, which are much smaller, thinner and about half the length of typical chipolatas. A garniture à la chipolata consists of onions, chipolata sausages, chestnuts, salt pork, and sometimes carrots in a demiglace or Madeira sauce.
- Child, Julia, and Simone Beck, Mastering the Art of French Cooking, vol. 2. New York, Knopf, 1972. Recipe "Chair à saucisse", p. 289.
- http://www.ochef.com/747.htm; also, Il cucchiaio d'argento has a "cipollata" recipe that is essentially a type of omelet.
- Christmas dinner in England. Retrieved 9 September 2008
- Escoffier, G. Auguste, Le guide culinaire. Flammarion, 1921. Recipe "Garniture à la chipolata", p. 91.
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