Moronga

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]

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

References

1. Alvarez, Natalia (2011-02-25). "Como hacer morcilla (Mbusia)". Tembi'u Paraguay (in Spanish). Retrieved 2024-07-05.
2. Condé Nast Traveler: A Local's Guide to the Best of Mérida, Mexico [1]
3. Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World [2]
4. Yucatán: Recipes from a Culinary Expedition, By David Sterling [3]

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