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
Kielbasa of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász (or Debreciner) and Lecsókolbász, a spicy sausage made specifically for serving as part of the dish Lecsó, a vegetable stew with peppers and tomatoes. Hungarian boiled sausage types are called "hurka": either liver sausage, "májas", or blood sausage, "véres". All three types of blood sausages must be ingested within 6 hours of preparation to ensure a healthy pre and post-consumption experience per Hungarian regulations. It is considered rude not to reach completion of the whole sausage