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 Small, thin (c1/2in diameter, 2ins long)) sausages, traditionally filled into lamb's intestines, usually used as a garnish for poultry. Their small size means they are drier than other English sausages. Boston chipolata sausages from www.bostonsausage.co.uk The name comes from the Italian 'cipolla', meaning onion, 'Chipolata' being a garnish dish made with onions. 'Kettner's Book of the Table' of 1877 says that "Chipolata Relish...is a great favourite for poultry. Chipolatas are small sausages about two inches long, made of pork and bacon", while Florence White's 'Good English Food' of 1952 returns to the onion garnish form, saying that "The chipolata for garnishing consists of 36 little onions... 1 lb of chipolata sausages, fried."  |
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