Joni Sare, cooking instructor

Raw – Sausage (nut sausage)

I was very excited to find this recipe online b/c I’ve been thinking about a ‘raw sausage.’ It looks like sausage and tastes like sausage, and feels like sausage with just the right amount of processing. I found that there’s a fine line between being too nutty and getting to the right mouth-feel of ground beef. Pulse the processor, taste often, until you get just the right mouth feel.

  • 3/4 cup pecans
  • 1/4 cup apple
  • 1/8 cup oil
  • 1/2 teaspoon fennel seeds
  • 3/4 teaspoon black pepper
  • 1 tablespoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon cayenenne
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Pulse all ingredients until a paste forms. Pinch off little chunks (best keep them a bit haphazard shape to resemble mini-meatballs) and place on mesh tray. Place in dehydrator at 145 degrees for 2 hours, if they still are gooey in the middle then turn down the temp to 90 and heat for 1 to 2 more hours.


The sausage pieces ought to be chewy, to resemble cooked meat, so keep an eye on’m (in the dehydrator) – check them often – to avoid over drying

Adapted from:

Serve with Raw Pizza

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