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A chipolata (/ˌtʃɪpəˈlɑːtə/) 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. 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. 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.

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

In Switzerland, the Italian spelling cipollata (plural: cipollate) is more prevalent. The sausage also usually contains veal and milk, in addition to pork. Cipollate are fried or grilled and often served to children. Cipollate taste and look like a miniature version of the St. Galler Bratwurst.

See also

• List of sausages

References

1. "Chipolata". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-01-16.
2. "Chipolata". Dictionary.com Unabridged (Online). n.d. Retrieved 2016-01-22.
3. Gilbert Auguste Escoffier (1903). Le guide culinaire (in French). au bureau de "l'Art culinaire". pp. 377–378. Retrieved 27 March 2017.
4. Julia Child; Simone Beck (2020). Mastering the Art of French Cooking, Vol II. Alfred A. Knopf, Inc. ISBN 978-0394401522. Retrieved 15 September 2022.
5. http://www.ochef.com/747.htm 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. Auguste Escoffier; Philea Gilbert; Emile Fetu (1921). Le Guide Culinaire. Flammarion. Retrieved 15 September 2022.

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Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
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