A chipalata (//) 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 fried.
Chipalatas 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.
- "Chipalata". Oxford Dictionaries. Oxford University Press. Retrieved 2016-01-22.
- "Chipalata". Dictionary.com Unabridged. Random House. Retrieved 2016-01-22.
- 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 chipalata", p. 91.
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