Ex PATS IN ECUADOR
We started out as an expat family, in Ecuador, that missed eating sausages with our eggs so we made a bit for ourselves. Three years later we have added more meats and treats.
Word got out and here we are.
La Casa de Las Salchicha y mas in Crucita, produces craft Sausages, Bacons and Corn Beef prepared from the best local ingredients into quality products that have become Ecuador’s favorite.
Thank you for your interest in our products!
In Crucita SINCE 2016
All of our meat is supplied by a high quality and well known Ecuadorian Meat Purveyor. They are high end products and natural, not filled with by products, fillers and chemicals. These fresh, all natural, sausages can stay in the refrigerator for several days but should be frozen if more than that.
Our customary process is to offer our products in an area. We then take orders for a few weeks before actually making the products. We do this because we want our products to be as fresh as possible. We do not want product sitting in a freezer, getting shoved to the back and getting freezer burned.
Love for all things sausages
Corned Beef Tip
I usually make 4 plus pounds for just the two of us. I have an electric cooktop and I boil my corned beef for 6 hours on the lowest temperature I can. Yes 5 hours and then add my cabbage and potatoes. If you cook on gas…probably an hour less cooking time. Any leftovers are slices and three slices per Ziplock, they are frozen for the future. Thaw and microwave for 45 seconds max for a great sandwich…or treat yourself to a Reuben the next day.
I personally buy the bulk sausage to make patties. I partially freeze it. Then I use a serrated edge knife and cut slices 1/4 to 1/2 inch thick. I then take 2 or three of the slices and use a ziplock and freeze. In that way, you do not need to thaw a whole pound just to have a few patties…