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Moronga, rellena, morcillaormbusia is a kind of blood sausage. It is found in 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 in the pig's large intestines for casing for several hours. 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]
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