Chipolata in the United Kingdom. They frequently appear as part of a Christmas dinner wrapped in streaky bacon as pigs in blankets. In Australia and New Zealand chipolatas are a type of breakfast sausage made from beef and lamb that can be fried, grilled or barbecued. A "garniture à la chipolata" consists of onions, chipolata sausages, chestnuts, salt pork, and sometimes carrots in a demiglace or Madeira sauce. Chipolata A chipolata () 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
Norwegian cuisine good cuts of meat are roasted, as in any cuisine. Side dishes vary with season and what goes with the meat. Roast leg of lamb is an Easter classic, roast beef is not very common and game is often roasted for festive occasions. Lapskaus - stew: resembles Irish stew, but mincemeat, sausages or indeed any meat except fresh pork may go into the dish. Fårikål - mutton stew: the national dish of Norway. Very simple preparation: cabbage and mutton are layered in a big pot along with black peppercorns, salt (and, in some recipes, wheat flour to thicken the sauce),