moronga

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{{Short description|Sausage dish}}

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File:Morcilla (9610240477).jpg

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.{{Cite web |last=Alvarez |first=Natalia |date=2011-02-25 |title=Como hacer morcilla (Mbusia) |url=https://www.tembiuparaguay.com/recetas/como-hacer-morcilla-mbusia/ |access-date=2024-07-05 |website=Tembi'u Paraguay |language=es}}

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) Condé Nast Traveler: A Local's Guide to the Best of Mérida, Mexico [http://www.cntraveler.com/stories/2015-08-27/a-locals-guide-to-the-best-of-merida-mexico-yucatan] and a mix of pickled onion, cilantro, and spices. Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World [https://books.google.com/books?id=9MEfv2p2JP4C] Yucatán: Recipes from a Culinary Expedition, By David Sterling [https://books.google.com/books?id=rmHIAgAAQBAJ&q=morcilla&pg=PA558]