Eaten as part of the traditional asado, Chorizo ( beef and / or pork, flavored with spices ) and Morcilla ( Blood Sausage or Black pudding ) are the most popular.

Chorizo (,,, or ; ; ; ; ; ; ) is a term encompassing several types of pork sausages originating from the Iberian Peninsula.

Chorizo is a mixture of chopped pork meat, pork fat, salt, whole pepper grains, cinnamon, achiote and other spices, which produce its characteristic deep red colour.

* Chorizo: spicy pork sausage, seasoned with garlic and red chile, usually used in ground or finely chopped form as a breakfast side dish or quite often as an alternative to ground beef or shredded chicken in other dishes.

* Chorizo al vino-chorizo sausage slowly cooked in wine

* Chorizo a la sidra-chorizo sausage slowly cooked in cider

A local type is the salchicha Argentina, criolla ( Argentinian sausage ) or parrillera ( literally barbecue-style ), made of the same ingredients as the Chorizo but thinner.

File: Chorizo cortado. jpg | A sliced chorizo sausage

In early 2011, Falls Brands ' Old Fashioned Basque Chorizo sausage won the " Hold The Mustard " award presented by the National Meat Association ( NMA ) every year during their annual, " NMA Annual Gourmet Sausagefest.

* Chorizo a la sidra, ( chorizo sausage prepared in cider )

Chorizo can be a fresh sausage, in which case it must be cooked before eating.

The Chorizo sausage ( to salute the region's growing Latino population ) was added on July 29, 2006 for one race, and became a full-time participant in 2007.

When pronounced in Spanish, " Linda Jo Rizzo " sounds like " Lindo Chorizo " ( beautiful sausage ).

Chorizo can be eaten as is ( sliced or in a sandwich ), grilled, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente.

Nowadays, Cumbia is gaining new attention as the result of an emergence of acts formed by younger musicians usually labelled as " La Nueva Cumbia Chilena " ( The new Chilean Cumbia ), including bands such as Chico Trujillo, Banda Conmocion, Juana Fe, Sonora Barón, Sonora de Llegar, Chorizo Salvaje, Sonora Tomo como Rey, Villa Cariño, Sepamoya, Guachupe among others.

The album contained the hits “ Al Son De La Lata Baila El Chorizo ” ( Originally played by Ismael Rivera when he was part of Cortijo Y Su Combo ), “ El Tiburón De Agua Dulce ” ( Written by Millet and the longest studio track Santiago ever recorded at just over seven minutes with an amazing piano solo by Millet ), “ La Buruquena De Doña Inés ” & “ Esta Noche Sale El Lobo ”.

In the UK alone, there are believed to be over 470 different types of sausages ; some made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat, or are influenced by other European styles such as the Toulouse or Chorizo.

Chorizo comes in short, long, hard and soft varieties ; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking.

Chorizo and longaniza are not considered the same thing in Mexico.

* Chorizo de Macao ( in reference to Macao.

* Chorizo de Bilbao, with lots of paprika and usually kept in a can with lard.

Chorizo de Bilbao seems to be a purely Filipino term as the variant does not exist in Spain.

Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration.

Chorizo con huevos is often used in breakfast burritos, tacos and taquitos.

Chorizo is a popular pizza topping in Puerto Rico.

These barbecued pinchos may include pieces of Beef, Pork, Chicken, Shark, Mexican Chorizo, Kidney, Liver, Sausage, among others.

Chorizo was reintroduced in spring of 2012.

* # 5, Chorizo ( nickname: Cinco ) is a chorizo and wears a sombrero.

Most fans refer to the sausages as Brat, Polish, Italian, Hot Dog and Chorizo.

The Chorizo was added for the 2006 season to commemorate Latino contributions to the game of baseball, as well as to acknowledge the Brewers ' growing Latino fanbase.

Ground meats such as fresh pork sausage and hamburger have a relatively short shelf life under refrigeration, and radiopasteurization might be thought to offer distinctly improved keeping qualities.

Then comes the choripán ( a kind of spiced sausage made with pork or lamb and placed between two slices of bread ), and lastly meat such as asado de tira, vacío ( hindquarter ), lomo ( tenderloin ), colita de cuadril ( rump ), matambre ( rolled stuffed steak cut into slices and served cold ), entraña ( innards ); the list is never-ending.

* Boudin-a fresh sausage made with green onions, pork, and rice.

Boudin also spelled " boudain " is a type of sausage made from pork, pork liver, rice, garlic, green onions, and other spices.

The island's pork is used to make fine hams, sausage and other unique items including coppa ( dried rib cut ), lonzu ( dried pork fillet ), figatella, salumu ( a dried sausage ) salcietta, Panzetta, bacon, figarettu ( smoked and dried liverwurst ) and prisuttu ( farmer's ham ).

Most Wurst is still made by German sausage butchers () with natural casings derived from pork, sheep or lamb intestine.

Among the most popular and most common are the Bratwurst ( fry-sausage ), usually made of ground pork and spices, the Wiener ( Viennese ), which may be pork or pork / beef and is smoked and fully cooked in a water bath, and Blutwurst ( blood sausage ) or Schwarzwurst ( black sausage ) made from blood ( often of pigs or geese ).

Regional specialties, such as the Münchner Weißwurst ( Munich white sausage ) popular in Bavaria or the Currywurst ( depending on region, either a steamed pork sausage or a version of the Bratwurst, sliced and spiced with curry ketchup ) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area, can also be found from all regions of the country.

Some dishes can be traced back to ancient Greece: lentil soup, fasolada, retsina ( white or rosé wine flavored with pine resin ) and pasteli ( candy bar with sesame seeds baked with honey ); some to the Hellenistic and Roman periods: loukaniko ( dried pork sausage ); and Byzantium: feta cheese, avgotaraho ( cured fish roe ) and paximadi ( traditional hard bread baked from corn, barley and rye ).

Pork drippings from frying sausage, bacon, and other types of pan-fried pork are typically collected and used for making gravy and in greasing cast-iron cookware.

A grilled Taiwanese sweet pork sausage wrapped in a grilled salty sticky rice sausage.

Kansas City-style barbecue is characterized by its use of different types of meat ( including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked / grilled chicken, smoked turkey, and sometimes fish ), a variety attributable to Kansas City's history as a center for meat packing in the US.