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The present study evaluates a cocktail-type sausage's sensory, nutritional, and microbiological characteristics. An edible insect called the palm weevil (Rhynchophorus
palmarum L, Coleoptera: Curculionidae) in combination with banana (Musa paradisiaca L) flour replaced the pork content in the preparation. Three treatments were evaluated with a sensory analysis performed by 30 untrained panellists using a hedonic scale to obtain a cocktail-style sausage made from Rhynchophoruspalmarum. The panellists rated the following parameters within their survey: taste, smell, colour, and texture in each formula. The results showed that sausage's composition whit 20 % Palm weevil received the highest sensory acceptance. The Bromatological and salt results of this selected composition presented the results of 10.66 mg/100g of proteins and 3.51 mg/100g of sodium. In terms of fat, 21.70 mg/100g was evidenced.Regarding the microbiological composition, the parameters measured were: Escherichia coli, Salmonella, Staphylococcus aureus, which did not show values in the results obtained. It is concluded that the use of new food products based on combinations and with replacement of alternative raw materials based on insects and vegetables could respond to a need to guarantee food with high nutritional and safe values. Additionally, the formulation and the final product obtained are within compliance with the microbial criteria stipulated in the international and legal regulations in the Ecuadorian Institute of Standardization (NTE INEN 1338: 2010).