In Ecuador, many types of sausage have been directly adopted from European or North American cuisine.
All sorts of salami, either raw or smoked, are just known as salami.
Most commonly known are sorts from Spanish chorizo, Italian pepperoni, and wiener sausages; wieners are the most popular.
Some local specialities include morcilla, longaniza, and chorizo.
Morcilla, as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing (black pudding in English).
Longaniza is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh.
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 color.
A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo.

In Argentina, Uruguay, Bolivia, Peru, Colombia and Venezuela, chorizo is the name for any coarse meat sausage.
Spanish-style chorizo is also available, and is distinguished by the name "chorizo español" (Spanish chorizo).
Argentine chorizos are normally made of pork, and are not spicy hot.
Some Argentine chorizos include other types of meat, typically beef.
In Argentina, Bolivia, Paraguay, Uruguay, Chile, and Peru, fresh chorizo, cooked and served in a bread roll, is called a choripán.
In Colombia, chorizo is usually accompanied by arepa.

In Brazil, chouriço is the word used for what in the rest of Latin America is morcilla; meat sausages similar to the chorizos of other Latin American countries are called linguiça.
Many varieties of Portuguese-style chouriço and linguiça are used in many different types of dishes, such as feijoada.

In Bolivia, chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and quirquiña), mote, and a slice of bread soaked with chorizo fat.
Chorizo sandwiches, without mote, are also eaten.
In Ecuador, many types of sausage have been directly adopted from European or North American cuisine. All sorts of salami, either raw or smoked, are just known as salami. Most commonly known are sorts from Spanish chorizo, Italian pepperoni, and wiener sausages; wieners are the most popular. Some local specialities include morcilla, longaniza, and chorizo. Morcilla, as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing (black pudding in English). Longaniza is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh. 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 color. A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo.
In Argentina, Uruguay, Bolivia, Peru, Colombia and Venezuela, chorizo is the name for any coarse meat sausage. Spanish-style chorizo is also available, and is distinguished by the name "chorizo español" (Spanish chorizo). Argentine chorizos are normally made of pork, and are not spicy hot. Some Argentine chorizos include other types of meat, typically beef. In Argentina, Bolivia, Paraguay, Uruguay, Chile, and Peru, fresh chorizo, cooked and served in a bread roll, is called a choripán. In Colombia, chorizo is usually accompanied by arepa.
In Brazil, chouriço is the word used for what in the rest of Latin America is morcilla; meat sausages similar to the chorizos of other Latin American countries are called linguiça. Many varieties of Portuguese-style chouriço and linguiça are used in many different types of dishes, such as feijoada.
In Bolivia, chorizos are made of pork, fried and served with salad (tomato, lettuce, onion, boiled carrots and quirquiña), mote, and a slice of bread soaked with chorizo fat. Chorizo sandwiches, without mote, are also eaten.
Chorizo