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
Sausage between "fresh", "cooked", and "dry" sausages seems to be more or less accepted: The distinct flavor of some sausages is due to fermentation by "Lactobacillus", "Pediococcus", or "Micrococcus" (added as starter cultures) or natural flora during curing. Other countries use different systems of classification. Germany, for instance, which produces more than 1200 types of sausage, distinguishes "raw", "cooked" and "precooked" sausages. In Italy, the basic distinctions are: The United States has a particular shelf stable type called pickled sausages, commonly sold in establishments such as gas stations and delicatessens. These are usually smoked or boiled sausages of a highly processed