Editing Sausage (section)

====Chile====

''[[Longaniza]]'' is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as [[chorizo]]. The Chilean variety is made of four parts pork to one part [[bacon]] (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of [[Chillán]] and [[San Carlos, Chile|San Carlos]] are known among Chileans for having the best ''longanizas''.<ref>[http://www.thisischile.cl/1253/2/gastronomy/News.aspx  Gastronomy, Chile's top traditional foods: a visitor's guide] {{webarchive|url=https://web.archive.org/web/20131111172557/http://www.thisischile.cl/1253/2/gastronomy/News.aspx |date=11 November 2013 }} 29 July 2009, retrieved 6 August 2013</ref><ref>{{usurped|1=[https://web.archive.org/web/20131111164444/http://www.atlasvivodechile.com/?s=longanizas Chilean Longanizas, detailed explanation of the traditional method]}} www.atlasvivodechile.com retrieved 11 November 2013</ref>

Another traditional sausage is the ''prieta'', the Chilean version of [[black pudding|blood sausage]], generally known elsewhere in Latin America as ''morcilla''. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at ''[[asado]]s'' or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or [[Vienna sausages]] are also very common and are mainly used in the ''[[completo]]'', the Chilean version of the hot dog.