Chipolatas sausages with herbs

In France, Chipolata refers to a sausage made from medium-minced pork sausage meat, stuffed into natural mutton casing. Its seasoning contains in particular thyme, and fresh leaves of Coriander and Parsley.  This is the sausage typically used (along with merguez sausages) for grilling on a barbecue. But it can also be pan-fried so that the fat escapes during cooking. Chipolatas are produced in different regions of Europe, and especially consumed in France and Italy.  Its name comes from the Italian “cipolla”, which means onion, and the word “cipollata” refers to onion confit, a typical Tuscan dish.  The chipolata is a very popular sausage; it is often called the “chipo”.