Editing Sausage (section)

====Spain====
[[File:Sausage vendor in Madrid, Spain.jpg|thumb|left|Sausage vendor in Madrid, Spain]]
In Spain, fresh sausages, ''[[salchicha]]s'', which are eaten cooked, and cured sausages, ''[[embutido]]s'', which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like [[chorizo]], [[salchichón]], and [[sobrasada]]. [[Blood sausage]], [[morcilla]], is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in [[cocido]]s.

Fresh sausage may be red or white. Red sausages contain [[paprika]] ([[pimentón]] in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps ''txistorra'', a thin and long paprika sausage originating in [[Navarre]].  White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.