Cooked blood in Mexico is called Moronga and is a kind of blood sausage.
In Mexico Cooked Blood also goes by other names which include mbusia, morcilla and rellena.
Moronga, rellena, or morcilla is a sausage related to chorizo and it is made from a variety of spices (such as oregano and mint); it is encased in the pig's intestine; it is a classic Mexican dish—a delicacy, even.
What makes Moronga more unique is that it is made of the pig's blood and boiled in the casing.
Moronga, rellena, morcilla or mbusia is a kind of blood sausage.
The cooked blood or Moronga is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican and Paraguay cuisine. Spices, herbs, onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours.
The blood sausage have a lot of protein and fats and are safe to be consumed!
They can be pan fried, baked in the oven or cooked!
If you want, you can serve them with traditional side dishes like fried wheat dumplings!
Yucatán Peninsula, morcilla is made exclusively from pig's blood and once deep fried it is served with a mix of pickled onions, cilantro and spices.
It is always consumed in the form of tacos and paired with fresh habanero peppers.