Moronga
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Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguayan, Argentine, Cuban, Colombian, Puerto Rican, Central American (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica), Mexican, and Paraguayan 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
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Alvarez, Natalia (2011-02-25). "Como hacer morcilla (Mbusia)". Tembi'u Paraguay (in español). Retrieved 2024-07-05.
- ^ Condé Nast Traveler: A Local's Guide to the Best of Mérida, Mexico [1]
- ^ Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World [2]
- ^ Yucatán: Recipes from a Culinary Expedition, By David Sterling [3]
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