Chipolata

Overview

Chipolata is a small, slender fresh sausage of French origin that became deeply established in British cookery. British chipolatas are usually fine pork sausages in narrow sheep casings and are especially associated with breakfasts, roast dinners and festive meals.

The cut

Identity and terminology

The name comes from French chipolata, itself linked to Italian cipollata, an onion-based preparation. Modern chipolata does not necessarily contain onion. English, French and Italian uses differ, and the British form is a pork-and-rusk sausage.

Composition and characteristics

British chipolatas are mild, pale and relatively fine, with pork, fat, rusk and delicate seasoning such as white pepper, mace, nutmeg or sage. Their narrow diameter distinguishes them from ordinary bangers.

Production and process

They are minced, mixed and stuffed into sheep casings as short links. The small calibre allows rapid cooking but also makes them prone to drying if overcooked.

History and regional forms

Chipolatas entered British culinary literature through French-influenced hotel and household cookery and became a standard garnish for roast poultry and game. They later developed into a familiar retail sausage in their own right.

Use, storage and related products

They are fried or grilled for breakfast, wrapped in bacon as pigs in blankets, or served with roast turkey. They differ from cocktail sausages, which are often cooked or smoked, and from Italian cipollata dishes.