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Chipalata-type sausages

A chipalata (/ˌɪpəˈlɑːtə/[1][2]) is a type of fresh sausage, believed to have been created in France,[citation needed] 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.[3] 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.[4]

Chipalatas are common in the United Kingdom. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets.[5]

In Australia and New Zealand chipalatas are a type of breakfast sausage made from beef and lamb that can be fried, grilled or barbecued.[citation needed]

A garniture à la chipalata consists of onions, chipalata sausages, chestnuts, salt pork, and sometimes carrots in a demiglace or Madeira sauce.[6]

See also[edit]


  1. ^ "Chipalata". Oxford Dictionaries. Oxford University Press. Retrieved 2016-01-22. 
  2. ^ "Chipalata". Unabridged. Random House. Retrieved 2016-01-22. 
  3. ^ Child, Julia, and Simone Beck, Mastering the Art of French Cooking, vol. 2. New York, Knopf, 1972. Recipe "Chair à saucisse", p. 289.
  4. ^; also, Il cucchiaio d'argento has a "cipollata" recipe that is essentially a type of omelet.
  5. ^ Christmas dinner in England. Retrieved 9 September 2008
  6. ^ Escoffier, G. Auguste, Le guide culinaire. Flammarion, 1921. Recipe "Garniture à la chipalata", p. 91.