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Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. 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 Yucatan Peninsula, and it is almost always served along with other sausages (buche) and a mix of pickled onion, cilantro, and spices.

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  • Moronga (ca)
  • Moronga (en)
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  • Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. 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 Yucatan Peninsula, and it is almost always served along with other sausages (buche) and a mix of pickled onion, cilantro, and spices. (en)
  • Moronga, rellena, o morcilla és una classe de botifarró sang. Se'n fa a Cuba, Colòmbia, Puerto Rico, a l'Amèrica Central i a la cuina mexicana. Es condimenta amb espècies, herbes (com ruda, orenga, i menta), cebes i pebrines i després es bull en l'intestí gros del porc durant diverses hores. És servit en una salsa, qualsevol "pebre roig" o "pebre verd". Al Mèxic central serveix de farciment de les gorditas i tacos després de ser fregit a la cassola amb vitxo jalapeño i cebes fresques. Aquesta salsitxa és dita "morcilla" en la Península del Yucatán, i és gairebé sempre servida amb altres salsitxes i una barreja de ceba envinagrada, cilantre, i espècies. (ca)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Morcilla_(9610240477).jpg
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  • December 2009 (en)
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  • Moronga, rellena, o morcilla és una classe de botifarró sang. Se'n fa a Cuba, Colòmbia, Puerto Rico, a l'Amèrica Central i a la cuina mexicana. Es condimenta amb espècies, herbes (com ruda, orenga, i menta), cebes i pebrines i després es bull en l'intestí gros del porc durant diverses hores. És servit en una salsa, qualsevol "pebre roig" o "pebre verd". Al Mèxic central serveix de farciment de les gorditas i tacos després de ser fregit a la cassola amb vitxo jalapeño i cebes fresques. Aquesta salsitxa és dita "morcilla" en la Península del Yucatán, i és gairebé sempre servida amb altres salsitxes i una barreja de ceba envinagrada, cilantre, i espècies. Rep diversos noms, entre els quals: morcilla a l'Argentina, Puerto Rico, Colòmbia, Paraguai, Equador (tambén es diu, en guaraní, mbusia), Costa Rica, Uruguai i Venezuela; també morcilla a l'Urugua, morcilla, morcillona o rellena al Mèxic i Colòmbia; moronga a Costa Rica, Nicaragua, El Salvador, Guatemala, Mèxic i Hondures; prieta a Xile; i relleno o rellenas al Perú i a la regió andina de Colòmbia. (ca)
  • Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. 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 Yucatan Peninsula, and it is almost always served along with other sausages (buche) and a mix of pickled onion, cilantro, and spices. (en)
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