Question: What is the most common type of sausage that could be classified as chorizo?
About the article "Sausage", section "Chile".

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"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 are known among Chileans for having the best "longanizas".
Another traditional sausage is the "prieta", the Chilean version of 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 "asados" 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.
The most common Mexican sausage by far is "chorizo".
It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped).
Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled "chorizo" is a popular filling for torta sandwiches, eggs, breakfast burritos and tacos.
"Salchichas", "longaniza" (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) and head cheese are also widely consumed. 
In Spain, several products that could be dubbed "sausage" exist, although, of them, it is , cooked sausages, and salchichón (cured, smoked and sometimes cooked sausages) that are the most similar product to summer sausage and English or German sausages.
They usually contained hashed pork meat.
Depending on the herbs and spices added two distinct varieties can be found: red or white sausages.
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, in turn, do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.
Morcilla could be regarded as another type of sausage, although Spaniards do not regard it as such.
Morcillas are blood sausages, made with pork meat and blood, usually adding rice, garlic, paprika and some other spices to it.
There are many regional variations to them, and in general they are either fried or added to cocidos and boiled.
Although Spanish embutidos such as chorizo or could be called "sausages", they are not "" for Spanish speakers at all.
In general, Spaniards think of sausages as having to be cooked, whereas chorizo or salchichón are usually eaten raw. 
Based on the uncooked Spanish "chorizo fresco", the Mexican versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known).
The meat is usually ground (minced) rather than chopped, and different seasonings are used.
This type is better known in Mexico and other parts of the Americas, and is not frequently found in Europe.
Chorizo and longaniza are not considered the same thing in Mexico.
The area of Toluca, Mexico, known as the capital of chorizo outside of the Iberian Peninsula, specializes in "green" chorizo, which is made with tomatillo, cilantro, chili peppers, garlic or a combination of these.
The green chorizo recipe is native to Toluca.
Most Mexican chorizo is a deep reddish color, and is largely available in two varieties, fresh and dried, though fresh is much more common.
Quality chorizo is made from good cuts of pork stuffed in natural casings, while some of the cheapest commercial styles use variety meats stuffed in inedible plastic casing to resemble sausage links.
Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef.
A common alternative recipe does not involve casings: ground pork and beef are cured overnight with a little vinegar and a lot of chili powder.
Served for breakfast, lunch, or dinner, it has the fine mince-texture mentioned above, and is quite intense in flavor.
In Mexico, restaurants and food stands make tacos, "queso fundido" (or "choriqueso"), burritos, and "tortas" with cooked chorizo, and it is also a popular pizza topping.
"Chorizo con huevos" is a popular breakfast dish in Mexico and areas of Mexican immigration.
It is made by mixing fried chorizo with scrambled eggs.
"Chorizo con huevos" is often used in breakfast burritos, tacos and taquitos.
A popular Mexican recipe in which chorizo is used as an ingredient is to combine it with pinto or black refried beans.
This is done by simply frying the chorizo and then combining it with refried beans.
This combination is often used in "tortas" as a spread, or as a side dish where plain refried beans would normally be served.
In Mexico, chorizo is also used to make the popular appetizer "chorizo con queso" (or "choriqueso"), which is small pieces of chorizo served in or on melted cheese, and eaten with small corn tortillas.
In heavily Mexican parts of the United States, a popular filling for breakfast tacos is "chorizo con papas", or diced potatoes sautéed until soft with chorizo mixed in. 
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked "pimentón" (paprika) and salt.
It is generally classed as either "picante" (spicy) or "dulce" (sweet), depending upon the type of smoked paprika used.
Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs and other ingredients.
For example, Pamplona-style chorizo is a thicker sausage with the meat more finely ground.
Among the varieties is "chorizo Riojano" from the La Rioja region; and has PGI protection within the EU.
Chorizo comes in short, long, hard and soft varieties; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking.
A general rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case.
As well as chorizo, Spain also produces many other varieties of pork elaborations, such as "lomo embuchado" or "salchichón", cured and air-dried in a similar way.
"Lomo" is a lean, cured meat to slice, made from the loin of the pig, which is marinated and then air-dried.
"Salchichón" is another cured sausage without the "pimentón" seasoning of chorizo, but flavoured with black peppercorns instead.
Depending on the variety, chorizo can be eaten sliced without further cooking, sometimes sliced in a sandwich, or barbecued, fried or baked alongside other foodstuffs, and is also an ingredient in several dishes where it accompanies beans, such as "fabada" or "cocido madrileño".
The version of these dishes "con todos los sacramentos" (with all the trimmings, literally sacraments) adds to chorizo other preserved meats such as "tocino" (cured bacon) and "morcilla" (blood sausage).