Pronunciation: [chee-poh-LAH-tah; chih-poh-LAH-tah]
Sometimes called "little fingers," these tiny (2- to 3-inch-long), coarse-textured pork sausages are highly spiced with thyme, chives, coriander, cloves and sometimes hot red-pepper flakes. The French term à la chipolata refers to a garnish of chipolata, chestnuts and glazed vegetables used to accompany roasts.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Pit Smoked Beef Brisket and Hot Smoked Sausage with Texas Barbecue Sauce
- Duck Confit on Corn and Baby Butterbean Succotash with Smoked Tomato Ketchup
- Nuevos Huevos Rancheritos
- Chef Neal's Baby Back Ribs with Orange-Chipotle Glaze
- Boricua Plantain Sandwich