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
Frankfurter Würstchen in Germany since about 1860. Since 1929, the indication is only allowed to be used for sausages that are in fact produced in the Frankfurt area, mainly in Neu-Isenburg and Dreieich. Originally, Frankfurters were made without nitrite curing salt. After the special ageing and smoking methods, the sausages, now of a golden colour, are put into wooden boxes with small parchment paper between layers. Therefore, the traditional sausages are square in shape but there are a few exceptions where the sausage is circular. Outside Germany, "frankfurter" is a common designation for boiled sausages, such as North American hot dogs, which