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Moronga (also calledrellena,morcilla, ormbusia) is a kind ofblood sausage. It is found inUruguayan,Argentine,Cuban,Colombian,Puerto Rican,Central American (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica),Mexican, andParaguayan cuisine.[1]
Spices, herbs (such asruta, oregano, and mint), onions, and chili peppers are added and then boiled for several hours incasing made of apig'slarge intestines. It is served in a sauce, eitherchile rojo orchile verde. It is also served in central Mexico as a filling ingorditas andtacos after it has beenpan-fried with fresh onions andjalapeño peppers. This sausage is calledmorcilla in theYucatán Peninsula, and it is almost always served along with other sausages (buche)[2] and a mix of pickled onion, cilantro, and spices.[3][4]
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 | ThisCuban cuisine–related article is astub. You can help Wikipedia byexpanding it. |
 | ThisColombian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisMexican cuisine–related article is astub. You can help Wikipedia byexpanding it. |
