I saw sausage for lack of a better descriptor. I found this recipe as a topping for a raw veggie pizza, and decided to make it for QB to use in his veggie zucchini spaghetti type dish (which is cooked, but he is avoiding meat right now so this “sausage” is for added flavor and calories). He likes it used as small meat balls, but says this seasoning is almost too much. It’s the fennel he thinks is a bit overpowering. I like it, but I am a big fennel fan, so cut back on it if you aren’t as too crazy on fennel. He was hesitant at first, but decided he really liked with the veggie spaghetti thing. Win. :-)

Raw Nutty “Sausage”

90g Pecan Halves
130g Apple
2T Oil (I think I used walnut, but maybe it was olive)
1/2t fennel seeds (I crushed then w/ a mortar & pestle)
1/2t salt, thyme
3/4t black pepper
1t cayenne pepper, chili powder

Use a food processor to turn this in to a paste, add a little water if you need to, but you want it to be very thick. Once you have your thick paste, pinch off ~t size pieces a place on a dehydrator sheet. Dehydrate at ~110F for about 2 hours, turn pieces and then dehydrator for another 1-2 hours. Store in fridge and use as needed. These could be used for pizza, pasta, salad toppings, or on salads. Enjoy.