The sausages we sampled in Portugal were the linguiça and the chouriço.
The slightly sweetish linguiça is prepared in various ways - we encountered its thin slices in the famous caldo verde soups.  Made from pork, linguiça is high in calories and fat. You can also barbecue them.
The chouriço is somewhat similar to the Spanish and Mexican 'chorizo'. It is wider in diameter, and spicier than the linguiça, though its spice is nowhere near the fire-hot, vinegary Goa sausages from India.
Morcella is the intimidating sausage. A shiny black in color, its primary ingredients are onions, beef blood, pork fat and seasonings. Also known as 'blood pudding', we saw this sausage prominently displayed in butcher and meat shops windows.