Sausage Patties, Crumbles, or Loaf

2 cups pecans (un-soaked)
1 small white onion (minced)
1 small sweet apple (peeled, cored & seeded)
1 cup mushrooms (any type)

1⁄3 cup olive oil
1 teaspoon fennel seeds (ground)

2 teaspoons sea salt
1 1⁄2 teaspoons black pepper 2 tablespoons sage (rubbed) 2 teaspoons thyme (minced)

Blend in food processor until well blended.

Form into patties 1⁄2 inch thick and place on mesh dehydrator sheet. Dehydrate at 110o for 4-6 hours, until firm and moist but not soggy on the inside.

OR drop 1 teaspoon full of mixture on teflex sheet by pinching dabs and dropping them onto the sheet. You want this to resemble crumbled sausage. Dehydrate at 110o for 2-4 hours, until firm and moist but not soggy on the inside.

OR form into a loaf 2 inches thick. Dehydrate at 110o for 6-8 hours, until firm and moist but not soggy on the inside.