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Fried blood sausage sliced and served with salsa is a rustic Mexican delicacy. This high protein, carnivore dish is a bold, traditional option rich in iron and savory flavors.
Slice the moronga (blood sausage) into thick rounds, approximately 1/2-inch each to keep them intact during frying.
Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Carefully add the sausage slices to the hot skillet in a single layer; sear each side for 3–4 minutes without disturbing to form a crisp crust, then turn and repeat.
Reduce heat to medium, add chopped onion, bell pepper, and tomato to the pan, sautéing around the sausage slices until vegetables are softened and aromatic, about 5 minutes.
Season the entire mixture with salt, black pepper, and lime juice. Stir gently, add fresh cilantro, and cook for 1 more minute. Remove from heat and serve immediately with salsa if desired.
