Chipolata

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Type of sausage

title: "Chipolata" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["french-sausages", "british-sausages", "fresh-sausages"] description: "Type of sausage" topic_path: "geography/france" source: "https://en.wikipedia.org/wiki/Chipolata" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Type of sausage ::

::data[format=table title="Infobox food"]

FieldValue
nameChipolata
image-2020-07-01 Pork chipolata sasages, Trimingham, Norfolk.JPG
captionChipolatas ready for cooking
countryFrance
main_ingredientpork or chicken
::

| name = Chipolata | image = -2020-07-01 Pork chipolata sasages, Trimingham, Norfolk.JPG | caption = Chipolatas ready for cooking | country = France | main_ingredient = pork or chicken

A chipolata ( (British) or (American)) is a type of small sausage, usually containing minced pork, or sometimes minced chicken.

History

In the Oxford Companion to Food, Alan Davidson gives the derivation of the name as the Italian cipollata, meaning a dish containing onion (cipolla being the Italian for onion), but adds that the sausages called chipolatas contain no onions: "the origin of this usage is a mystery".

A 1750 English cookery book refers to "Tendrons of veal en Chipolata", and "Fillets of pork à la Chipolata".

Davidson suggests that the French came to apply the term "chipolata" to the sausages rather than the accompanying onions. By the 1830s the name had widely been transferred to the sausages. Richard Dolby in The Cook's Dictionary and Housekeeper's Directory (1832), gives a recipe for stuffed goose containing "twenty chipolata sausages [pre-cooked], twenty large mushrooms, twenty truffles" etc. The Comte de Courchamps, in his Dictionnaire général de la cuisine française (1853) defines chipolata as "a kind of stew of Italian origin", and gives a recipe calling for "twelve little sausages called chipolates".

Content

::figure[src="https://upload.wikimedia.org/wikipedia/commons/f/f4/Fried_cipollata_from_Switzerland.jpg" caption="In Switzerland, cipollate are small sausages containing veal, milk and pork." alt="Fried cipollate from Switzerland."] ::

Davidson writes that "chipolatas are popular in France, where they are finger width, relatively long, and usually pan fried". In both American and English usage, chipolatas are small sausages, including the very small cocktail sausages and other miniature versions of ordinary sausages. They are typically made from minced pork seasoned with salt and épices fines, a mixture that may contain ground bay leaf, basil, cinnamon, clove, mace, marjoram or oregano, nutmeg, paprika, sage, thyme and white pepper. Chicken chipolatas are also on sale in France and Britain.

Chipolatas are popular in Britain. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets. In French cuisine, a garniture à la chipolata consists of onions, chipolata sausages, chestnuts, salt pork, and sometimes carrots and olives, in a demiglace sauce.

References

Sources

  • {{cite book | last= Gascon | first= Cuisinier, Le | title=Le Cuisinier gascon | year=1740 | location=Amsterdam |language=French |publisher=Unspecified |url=https://archive.org/details/lecuisiniergasc00bourgoog/page/n74/mode/2up | oclc=1154650852 }}

References

  1. {{cite OED. chipolata
  2. fr. Le Cuisinier gascon (1740) gives a recipe for chicken wings à la chipolata, which includes {{lang. fr. "des petits oignons blanchis, & des petites saucisses à qui vous avez fait suer la graisse"
  3. Dolby, p. 281
  4. Davidson, pp. 174–175
  5. Beck and Child, pp. 385–387
  6. [https://www.franprix.fr/courses/p/mini-saucisses-de-volaille-nature-x20-99204072 "Mini saucisses de volaille nature"], Franprix. Retrieved 19 May 2025; and [https://www.marksandspencer.com/food/collection-british-chicken-chipolata-sausages/p/fdp60563493 "Collection British Chicken Chipolata Sausages"], Marks and Spencer. Retrieved 19 May 2025
  7. [[Jamie Oliver. Oliver, Jamie]]. [https://www.jamieoliver.com/recipes/pork/pigs-in-blankets/ "Pigs in blankets"], ''Jamie Oliver''. Retrieved 19 May 2025
  8. Escoffier, p. 39

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