The Spanish Chorizo I have always had is not a blood sausage, just smoked pork an spices. It gets it's color by all the paprika they use to make it. I make a mean Chorizo, vegetable and bean stew.

The range of Chorizo available in Spain is staggering, I nearly fainted when I came across the 4 metre long bay dedicated to Choriza in a large supermarket in Huelva...
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Remind me to change my signature to something more interesting someday