Question: What is the most common sausage in chorizo?
About the article "Sausage", section "Chile".

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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 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.
There are some local specialities, such as "morcilla", "longaniza" or "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 colour.
A traditional dish consists of fried egg, mashed potatoes, half an avocado, salad, and slices of fried chorizo.
In Argentina, Uruguay, Peru and Colombia, 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, Paraguay, Uruguay, Chile and Peru, a 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. 
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. 
In Tarapoto one can enjoy the most varied food typical of the jungle region.
The area is famous for " juane ", made with rice, egg, olive and chicken, all wrapped up in leaves of bijao.
Cured pork products are also common, most notably " cecina " and " chorizo " sausage. 
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.
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".
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).