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.

Chipolata-type sausages

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] :289 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]:91

In Switzerland, cipollate are small sausages containing veal, milk and pork.

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


  1. "Chipolata". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-01-16.
  2. "Chipolata". 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 and Simone Beck (2020). Mastering the Art of French Cooking, Vol II. Alfred A. Knopf, Inc. ISBN 978-0394401522. Retrieved 15 September 2022.{{cite book}}: CS1 maint: uses authors parameter (link)
  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. Auguste Escoffier, Philea Gilbert and Emile Fetu (1921). Le Guide Culinaire. Flammarion. Retrieved 15 September 2022.{{cite book}}: CS1 maint: uses authors parameter (link)
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