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
Rød pølse spices (ground mustard seed, onions and sugar may also be added). Water, lard, pork rind, potato starch flour and soybean or milk protein are often added as fillers. Nearly all commercially available sausages are industrially precooked to be subsequently fried or heated in boiling water. In Norway, sausages are most often served in white buns, or in a traditional flat bread. The sausages are grilled or warmed in hot water, and they are normally served with ketchup or mustard. An alternative condiment to the sausages may be mashed potatoes. In Iceland, the sausages may contain mutton, giving them a distinct