Spicy Pecan Italian “Sausage”

Submitted by:

American Pecan Council | Dawn Jackson Blathner, RDN

Ground pecans and season them with herbs and spices to create a plant-based “meat” alternative. Use this spicy Italian “sausage” it on a flatbread, pizza, soup and more. You can also use different seasonings and use it on tacos or in a breakfast casserole.

Ingredients

  • 1 teaspoon pecan oil or extra virgin olive oil
  • 1/2 medium onion, diced (about 1/2 cup)
  • 1/2 tablespoon fennel seed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes
  • 1 cup raw pecan halves (or lightly toasted)
  • 1 tablespoon red wine vinegar

Instructions

  1. In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
  2. Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”. Add to pasta, in a soup or on a flatbread or pizza.

Nutrition facts

Calories

150

Fat

15g

Sat Fat

1.5g

Sodium

60mg

Carbs

4g

Fiber

2g

Protein

2g

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