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
Hungarian sausages Hungarian sausages The cuisine of Hungary produces a vast number of types of sausages, many of which were influenced by their Polish,Slovak neighbors and brethren. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild". These sausages may be eaten like a cold cut or used in the main courses. The Hungarian cuisine uses the different types of sausages in many ways, in vegetable stews, soups, potato stews like "paprikás krumpli" (paprika-based stew with spicy sausage and potatoes), bean