This hard mountain sausage is made from pork with cracked black pepper, lightly smoked and then dried. Other versions of salchichón are popular all over Spain and may also be made with beef or venison Photograph: Dorling Kindersley
From the north east of the country, these pork sausages are tangy and flavoured with garlic and ginger. They’re often doused in coconut milk before serving Photograph: Dorling Kindersley
This pig's blood pudding is softened with cooked rice. Morcela de arroz de Leiria in Estremadura is renowned, and includes red wine, vinegar, and pork, with cumin, garlic, parsley, and cloves. They are eaten raw or cooked Photograph: Dorling Kindersley
Hashed duck meat and chunks of foie gras are salted, stuffed into the neck skin and cooked. One of Perigord’s triumphs, this is soft and incredibly more-ish eaten hot or cold Photograph: Dorling Kindersley
Made from offcuts of pork including the offal and cheek, 'nduja is quite brightly coloured and seasoned with red chillies. This type of sausage has a soft, spreadable consistency. It is usually simply spread on bread Photograph: Dorling Kindersley
This soft, pale, game sausage is more like hot paté. They contain no pork and were invented by Portuguese Jews as a means of concealing their religion from the Inquisition Photograph: Dorling Kindersley
A meaty, fresh sausage made from lamb and beef (non-Muslims also use pork). these sausages sometimes have pine nuts in them. The spicing will include cumin. They are fried and served with pomegranate syrup drizzled over them Photograph: Dorling Kindersley
Also called boloney (mortadella in Canada), this luncheon meat sausage is made from pork, beef or poultry, and can be smoked. In the southern US, it is popular as a breakfast meat Photograph: Dorling Kindersley
This unusual fresh green chorizo varies in colour depending on the amount of vegetables it contains. It is made from pork, chillies, spinach, coriander, parsley, green peppercorns and oregano. Some versions include tomatillos, pine nuts, or almonds Photograph: Dorling Kindersley
Venison is a dark, rich, tasty meat. Because it's also lean, the sausages often include pork fat in order to keep them moist. Typical spices used to flavour them include pepper, juniper, and ginger Photograph: Dorling Kindersley
