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Sausages from Argentina


Sausage types consist of pork sausage (chorizo), blood sausage (morcilla), and chitterlings (chinchulines). The meat is often breaded and fried when served as something other than a main course. Milanesas, which are equivalent to schnitzel, and pastries stuffed with meat or other ingredients, are common appetizers. In the region of Patagonia, lamb and goat are eaten more than beef, and the entire animal is often placed on the asado for roasting.

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