Editing Sausage (section)

====Argentina and Uruguay====

In Argentina and Uruguay, many sausages are consumed. 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. Both share a Spanish origin. One local variety is the ''salchicha argentina'' (Argentine sausage), ''criolla'' or ''parrillera'' (literally, barbecue-style), made of the same ingredients as the chorizo but thinner.<ref>{{cite web |url=http://www.asadoargentina.com/article/sausage-chorizo/ |title=Sausage-Chorizo |publisher=Asado Argentina |access-date=31 January 2012 |url-status=live |archive-url=https://web.archive.org/web/20120212140247/http://www.asadoargentina.com/article/sausage-chorizo/ |archive-date=12 February 2012 |df=dmy-all }}</ref> There are hundreds of salami-style sausages. Very popular is the ''salame tandilero'', from the city of [[Tandil]]. Other types include ''longaniza'', ''[[cantimpalo]]'' and ''[[soppressata]]''.<ref>{{cite web |url=http://www.argentina.ar/_en/country/C161-the-gastronomy-in-the-world.php |title=Argentina – The gastronomy in the World |publisher=Argentina.ar |date=14 November 2007 |access-date=31 January 2012 |url-status=live |archive-url=https://web.archive.org/web/20120323163916/http://www.argentina.ar/_en/country/C161-the-gastronomy-in-the-world.php |archive-date=23 March 2012 |df=dmy-all }}</ref>

Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads. [[Leberwurst]] is usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or ''chucrut'' ([[sauerkraut]]).<ref>{{cite web |url=http://www.clarin.com/diario/2005/05/27/sociedad/s-04201.htm |title=La salchicha de viena cumple 200 años |publisher=Clarin.com |date=27 May 2005 |access-date=31 January 2012 |url-status=live |archive-url=https://web.archive.org/web/20090312075259/http://www.clarin.com/diario/2005/05/27/sociedad/s-04201.htm |archive-date=12 March 2009 |df=dmy-all }}</ref><ref>{{cite web | url = http://www.pasqualinonet.com.ar/Propuesta%20empanada.htm | language = es | title = La inmigración: hecho integrador de La Argentina y el surgir de una nueva gastronomía | work = La Cocina de Pasqualino Marchese | archive-url = https://web.archive.org/web/20100721223239/http://www.pasqualinonet.com.ar/Propuesta%20empanada.htm | archive-date = 21 July 2010}}</ref>