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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, Mexican, and Paraguay cuisine. [1]
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]
