Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color.
This versatile sausage can be fried, grilled, or baked, and it is often used for tapas or as an accompaniment to other dishes. It can be found in the Basque Country, Aragon, and Navarre.
MOST ICONIC Chistorra
Chorizo is a Spanish sausage consisting of chopped pork meat and fat that is seasoned with paprika, and sometimes garlic. The combination of these ingredients is then stuffed into a natural casing. Chorizo is characterized by its red color, due to the usage of special paprika known as pimenton, which is the key ingredient that differentiates the Spanish chorizo from other similar sausages.
It has a unique, hearty, and spicy flavor. Different version of chorizo also exist in countries such as Mexico, Puerto Rico, Ecuador, Panama, Argentino, Bolivia, Peru, Colombia, and Uruguay. Some claim that chorizo has origins in the Catalan xoriço, while others say that it has roots in morcilla, or blood sausage.
MOST ICONIC Chorizo
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Morcilla de Burgos are blood sausages that are traditionally made in the province of Burgos. This is one of the many varieties of blood sausage, or black pudding, present all around the world. The recipe for this delicacy is fairly simple and uses only a few humble ingredients.
An interesting fact about this recipe is that it doesn't actually involve any meat, since morcilla de Burgos is made by chopping and sautéing the onions with butter, then combining them with rice, lard, blood, and spices. The mixture is then used to fill the sausage casings before being cooked.
MOST ICONIC Morcilla de Burgos
Longaniza is a flavorful Spanish sausage made from pork, traditionally flavored with cinnamon, aniseed, garlic, nutmeg, paprika, and vinegar. It is characterized by its long, thin shape, and is often consumed sliced and paired with bread, although it can also be consumed as it is.
The sausage has a few varieties that differ in spices, and those are popular throughout the world, especially in countries such as Mexico, Puerto Rico, and the Philippines.
Sobrassada is a unique specialty from the Balearic Islands, a sausage with a reddish-orange color, made from ground pork, pork fat, paprika, salt, and pepper. The meat should come from locally grown black pigs which are related to the Ibérico pigs living on the mainland.
The sausages are cured in the open air between one and eight months. The texture of sobrassada is like a soft pâté, so it is usually spread on bread or toast instead of being cut into slices, but it can also be added to other dishes or used as a topping for coca flatbreads.
As the name suggests, this Spanish sausage originates from Granada. It is made with a combination of pork belly, jowl, fat, blood, onions, salt, and spices such as oregano and paprika. This blood sausage variety is often used for tapas or consumed as a snack with bread and asparagus.
Botifarra is a Catalan specialty, a white sausage made almost in the same way as the morcilla blood sausage, but without blood. There is also a blood sausage variety of the sausage, called butifarra negra Catalana. The sausage is based on ancient Roman recipes and consists of pork meat and numerous spices and seasoning, as well as additional ingredients that may vary.
Some varieties of botifarra are made with unusual ingredients such as truffles, eggs, boiled rice, and tripe in the mixture. Although botifarra is usually not cooked, it can be boiled when prepared in the dish known as escudella i carn d'olla, a traditional Catalan dish with boiled vegetables, meat, and beans.
MOST ICONIC Botifarra
Morcilla dulce from the Canary Islands is a traditional blood sausage made with pig's blood, lean meat, bacon, sugar, almonds, raisins, garlic, spices like cinnamon and aniseed, and salt. It is a cherished part of the Canarian culinary heritage known for its unique sweet flavor and soft, crumbly texture.
Whether served as part of a tapas platter, in stews, or grilled, Morcilla dulce offers a distinctive taste experience that reflects the rich and diverse food culture of the Canary Islands.
Botifarra de ceba or morcilla de cebolla is a Spanish sausage originating from Alicante. In Valencian, the word ceba means onion. The sausage consists of blood, fat, and onions that are seasoned and flavored with salt, pepper, pimentón, oregano, and cloves before the concoction is stuffed into casings.
It can be consumed fresh, fried, grilled, or boiled.
Originating from the north of Extremadura, morcilla patatera is a Spanish sausage made with a combination of pork meat, fat, and mashed potatoes. The ingredients are flavored with paprika (usually pimentón de la vera) and seasoned with salt and pepper before being stuffed into a pig intestine casing.
The sausage is usually shaped into a horseshoe. It can be consumed fresh or cooked, and in both cases, morcilla patatera is best when served with bread and a glass of local wine on the side. Even though it's often called blood sausage, morcilla patatera doesn't contain blood.
MOST ICONIC Morcilla patatera
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