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Chipolata-type sausages

A chipolata (/ˌɪpəˈlɑːtə/[1][2]) is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's Le guide culinaire.[3] Chipolatas are often prepared as a relatively thin and short sausage.

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.[4] 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.[5]

Chipolatas are common in the United Kingdom. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets.[6]

A garniture à la chipolata consists of onions, chipolata sausages, chestnuts, salt pork, and sometimes carrots in a demiglace or Madeira sauce.[7]

Fried cipollata from Switzerland.
In Switzerland, cipollata are small sausages containing veal, milk and pork.

In Switzerland, the Italian spelling cipollata is more prevalent. Also, the sausage usually contains veal and milk, in addition to pork. Cipollata are fried or grilled and often served to children. Cipollata taste and look like a miniature version of the St. Galler Bratwurst.

See also[edit]


  1. ^ "Chipolata". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 2016-01-22.
  2. ^ "Chipolata". Unabridged. Random House. Retrieved 2016-01-22.
  3. ^ Gilbert Auguste Escoffier (1903). Le guide culinaire. au bureau de "l'Art culinaire". pp. 377–378. Retrieved 27 March 2017.
  4. ^ Child, Julia, and Simone Beck, Mastering the Art of French Cooking, vol. 2. New York, Knopf, 1972. Recipe "Chair à saucisse", p. 289.
  5. ^ Archived 2009-12-31 at the Wayback Machine; also, Il cucchiaio d'argento has a "cipollata" recipe that is essentially a type of omelet.
  6. ^ Christmas dinner in England Archived 2011-05-17 at the Wayback Machine. Retrieved 9 September 2008
  7. ^ Escoffier, G. Auguste, Le guide culinaire. Flammarion, 1921. Recipe "Garniture à la chipolata", p. 91.