Moronga

Moronga is a kind of blood sausage. It is found in Uruguayan, Argentine, Cuban, Colombian, Puerto Rican, Central American, Mexican, and Paraguayan cuisine.
Spices, herbs, 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 and a mix of pickled onion, cilantro, and spices.