What are the different types of Spanish sausages?

There are a number of traditional Spanish sausages, with some acquaintances around the world. One of the best known is the spicy chorizo ​​, which also has a Mexican counterpart that is not cured. Much, but not all, Spanish sausages are cured by air drying than ready to eat. Some cured sausages include Longaniza , which is similar to Chorizo, except that it does not use pimenton , Botillo and Sobrassad . A sausage that does not contain meat, because the main ingredient is called Morcilla and instead uses fillings such as rice or onion, even if it can still contain elements such as pork fat or blood. Chorizo ​​is a mixture of pork fat, lean pork, pimenton and garlic. Pimenton - basically a type of smoked pepper that can be sweet, bitter or hot - gives the meat red, provides part of sweetness or spicy and is a very used ingredient in Spanish sausages. Chorizo ​​is sobiscuit in the air, as well as the most traditional sausages in Spain; Very few use hot cooking or smoking for protection. Longaniza is a type of sausage made in the same basic way as Chorizo, with the exception of Pimenton it is replaced by black pepper.

Botifarra Spanish sausages come from the Catalan regions of the country. The sausages are made of pork, like most Spanish sausages, accompanied by various ingredients when they are filled into the housing. The ingredients may include eggs, honey, blood, truffles, rice and tripe. Some botifarra are grilled, while others don't cook at all.

Botillo is made of a collection of various pork cuts that cannot be used as primary cuts, sometimes including tongue or other parts of the pig. The meat is spicy, placed in the pork intestine and then smokes for several days. After smoking is completed, sausages are dried.

SalchichoN Spanish sausages are more similar to lunch meat. Long, thin sausage contains black pepper, cinnamon and clove for flavor. The sausage can be cut and consumed on bread or biscuits and is sometimes served as part of the tapas bowl.

One of the more unique Spanish sausages is known as Morcilla. Morcilla can have many ingredients, but usually contains a large amount of pork fat, sometimes blood and a range of spices. Most of the filling can be rice, grains, mashed potatoes or even onions. The sausages have a very dark color and are usually filled with beef or pork intestine. Although Morcilla is often dried, it can also be cooked without drying the links first.