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
Netherlands Overijssel bordering the IJsselmeer also include a large amount of fish. The various dried sausages, belonging to the metworst-family of Dutch sausages are found throughout this region and are highly prized for their often very strong taste. Also smoked sausages are common, of which ("Gelderse") "rookworst" is the most renowned. The sausage contains a lot of fat and is very juicy. Larger sausages are often eaten alongside "stamppot", "hutspot" or "zuurkool" (sauerkraut); whereas smaller ones are often eaten as a street food. The provinces are also home to hard textured rye bread, pastries and cookies, the latter heavily spiced with