Chipolata is a small mild English sausage (there are also French and Italian chipolatas) made with pork and rusk.

Lean pork500 g1.10 lb
Back fat200 g0.44 lb
Rusk120 g0.26 lb
Water180 g6 oz fl
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
White pepper1.0 g1/4 tsp
Allspice1.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Nutmeg0.3 g1/8 tsp
Thyme, rubbed0.5 g1/2 tsp
Cayenne0.3 g1/8 tsp
  1. Soak rusk in water.
  2. Grind lean meat with 3/16” (5 mm) plate. Grind fat with 1/4” (6 mm) plate.
  3. Grind everything adding spices through 1/8” (3 mm) plate OR chop in a food processor.
  4. Stuff into sheep casings making 4” (10 cm) long links. Refrigerate.
  5. Grill or fry before serving.
Red coloring was often added to soaked rusk.

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