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
Brühwurst Brühwurst Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification. They are a cooked sausage that are scalded (parboiled), as opposed to being raw. They are typically prepared from raw meat that is finely-chopped, are sometimes smoked, and are typically served hot. In the English-speaking world such sausages are usually divided into two classes: cooked sausages (e.g. hot dogs) and cooked smoked sausages (e.g. kielbasa). The consistency of a scalded sausage depends on the water binding capacity of the meat. This is particularly high immediately after slaughter, so that