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
Pigs in a blanket written mention in 1957, and there were previously regional variations, including "wrapped sausages". The pastry versions are only ever referred to as sausage rolls, varying in size from cocktail bites to jumbo versions that are a complete snack. In the United States, the term "pigs in a blanket" typically refers to hot dogs in croissant rolls, but may include Vienna sausages, cocktail or breakfast/link sausages baked inside biscuit dough or croissant dough. The dough is sometimes homemade, but canned dough is most common. Pancake dough is also sometimes used, although this combination is more commonly served like a corn dog