If there’s a barbecue in France, there will probably be ‘chipos’ on the grill. The name comes from the Italian cipollata, or onion jam, which is served with similar sausages in Italy. The name first appeared in France in the early 20th century.
Often they are flavoured with herbs—thyme, sage, and nutmeg; ones with a lot of herbs are chipolatas aux herbes.
Image by openfoodfact