Today I’m going to show you how to make Chipolata yourself. It’s easy and super quick to make.
Chipolata is a French sausage and is known for its tenderness and juiciness. As with any bratwurst, there are regional differences in chipolata.
So my Chipolata recipe is a variation. Among other things, there are also variants with red wine or tarragon.
If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete chipolata recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Chipolata – What do you need to make it?
Ingredients per 1 kg
- 75% lean pork shoulder (750g)
- 25% pork loin fat (250g)
In general, of course, you can choose any meat combination you want here. The goal is about 25% – 30% fat content. Pork belly and pork neck, for example, are also excellent for this.
Spices per kg
- 18 g salt
- 5 g fresh garlic
- 3 g black pepper
- 1 g allspice
- 0.5 g mace
As variations you can add e.g. additionally 45 ml red wine or 10 g tarragon.
The equipment to make Cipolata
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The Chipolata is stuffed into natural casings. I recommend you to use sheep seedling caliber 22/24.
If you want to make chipolata without casings, you can use jars and boil down the mixture.
Make Chipolata – Step-By-Step Instructions
1. Cut the meat into pieces suitable for wolves. You can vary the size depending on the size of your grinder.
2. Put the meat pieces in the freezer for 1-2 hours. This will help you later with the mincing and ensures that the mass does not get too warm.
3. Chop the garlic into small pieces. With the help of a little salt you can process it into a fine paste. To do this, press the garlic with the knife after you have chopped it. Then chop again, press and from the beginning.
4. Now you can grind the meat. Depending on how coarse or fine you want your Chipolata to be, you can use different perforated discs. To be honest, this is a matter of taste. I personally use the middle perforated disc. But as I said … it must taste good to you!
5. Add the spices and the garlic to the meat mixture.
6. Mix the ingredients. You can do this by hand or with a hand mixer. Make sure you mix the sausage meat for 4-5 minutes so it gets a good binding.
7. Next, put the casing on the sausage filler. I use a sheep seedling 22/24.
8. Now fill the meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly or it will burst later during frying.
9. Now you turn off the heat. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Afterwards, leave out one sausage length and repeat the process.
10. Optional: cook your Chipolata at 70 °C (158 °F) for about 30 minutes.
11. Your Chipolata is ready 😄. Enjoy it.
How long is the shelf life of the Chipolata?
The Chipolata will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.