Moronga

Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguay, Argentina, Cuba, Colombia, Puerto Rico, Central America (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica), Mexican, and Paraguay cuisine.^[1]

Moronga

Spices, herbs (such as ruta, oregano, and mint), onions, and chili peppers are added and then boiled for several hours in casing made of a pig's large intestines. It is served in a sauce, either chile rojo or chile verde. It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called morcilla in the Yucatán Peninsula, and it is almost always served along with other sausages (buche)^[2] and a mix of pickled onion, cilantro, and spices.^[3][4]

See also

• Black pudding
• Blood as food
• List of sausages
• food portal