Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguayan, Argentine, Cuban, Ecuador, Colombian, Puerto Rican, Central American (El Salvador, Belize, Guatemala, Honduras, Nicaragua, Panama and Costa Rica), Mexican, and Paraguayan cuisine.
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 and a mix of pickled onion, cilantro, and spices. Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World Yucatán: Recipes from a Culinary Expedition, By David Sterling
See also Black pudding Blood as food List of sausages
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