SUPPORT / FAQ’s
Have additional questions? Call Us 800-633-7023 or Send us an E-mail
General Q&A
  • How can I get free shipping?

    Free shipping is only available for states East of the Mississippi totaling $100 or more.

  • How do you ship your products to make sure they arrive fresh?

    All orders are packaged with ice packs and shipped via FedEx 2-day air service.

  • Can you ship to England?

    No. We are only able to ship within the continental United States.

  • I want to buy your sausage, but I live west of the Mississippi River. What can I do?

    You can call us at (800) 633-7023 to place your order with expedited shipping or check our store locator page to see if there is a local store near you who carries our products.

  • How soon will you ship out my order?

    Orders received on Monday, Tuesday and Wednesday morning generally ship next day. Orders received after 12pm Wednesday may not ship until the following Monday.

  • I need my order ASAP. What can I do?

    If your order is time sensitive, please call us at: (800) 633-7023.

  • How much does shipping cost?

    Please see our shipping page for rates.

  • How do you calculate your shipping costs?

    Our shipping charge covers FedEx 2-day service and specialized ice-packet packaging, which is bulky and heavy. Unfortunately, we have discovered this is the best way to get your order to you while it is still fresh. Please know that we do not include any handling charges or profit in any way from the shipping charges.

Chickpea and Sausage Soup

Chickpea and Sausage Soup
Makes 4 Servings
  • INGREDIENTS
  • ½ lb El Cerdito Chorizos® or Caroline Smoked Sausage®
  • 2 tbsp Vegetable Oil
  • ½ Medium White Onion, chopped
  • 1 Large Garlic Clove, minced
  • 2 Large Tomatoes, peeled and chopped
  • 2 cups Cabbage, chopped
  • ½ cup Fresh Parsley Leaves
  • 2 (12 ounce) cans Chicken Broth
  • 1 cup Canned Chickpeas, drained
  • ½ tbsp Salt
  • DIRECTIONS
  • 1. In a 4-quart pot, heat oil over medium heat add the sausage rounds and cook, turning, until light brown, about 4 to 5 min.
  • 2. Remove the sausage to a plate.
  • 3. In the same oil, cook onion and garlic, stirring until softened, about 2 min.
  • 4. Add tomatoes and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes.
  • 5. Add the cabbage and parsley and cook, stirring, 3 to 4 min.
  • 6. Stir in broth, chickpeas, salt and reserved sausage.
  • 7. Bring to a boil, then reduce the heat, cover and simmer the soup 10 min. to blend flavors. Serve hot.