À la chipolata is a French cooking term that indicates an accompaniment of onions, chestnuts, mushrooms and chipolata sausage, cooked in a demi-glace sauce.
It is used as a garnish for meat and poultry.
12 small onions
4 chipolata sausages
3 oz / 80g salt pork
5 oz / 150g carrots
Cook the chestnuts in boiling water for 8 minutes. Drain, peel, and simmer for an hour in some stock. Peel and slice the onions, put them in pan and just cover with water. Sprinkle with some salt and sugar, and simmer until water has evaporated and some carmelization has occurred. At the same time, make small balls (Parisian style carrot balls) from the carrots, and cook them as you did the onion. Cut the bacon in small pieces, and sauté it in some butter. Cook the sausages in some stock.