Servings: 10 to 12

1lb/450g sausage 1lb/450g sausage
1lb/450g cauliflower rice 1lb/450g cauliflower rice
1½ tbsp dried sage 1½ tbsp dried sage
4tbsp red wine vinegar 4tbsp red wine vinegar
4oz/110g cream cheese 4oz/110g cream cheese
5oz/140g onion, finely chopped 5oz/140g onion, finely chopped
6oz/170g celery, finely chopped 6oz/170g celery, finely chopped
1tbsp coconut oil 1tbsp coconut oil
5oz/140g mushrooms, finely chopped 5oz/140g mushrooms, finely chopped
4oz/110g pecans, roughly chopped 4oz/110g pecans, roughly chopped
Sea salt and pepper to taste Sea salt and pepper to taste
3 eggs beaten 3 eggs beaten

Preheat oven to 350
Cook sausage to fine pieces over medium heat
Add riced cauliflower, dried sage, and red wine vinegar and stir well
Continue cooking, stirring frequently, until cauliflower is very soft, about 20 min
Add cream cheese and stir well until it is melted and mixed through
Meanwhile, in a separate pan, sauté the onion and celery in the coconut oil for 10 min until starting to soften, then add mushrooms and pecans and sauté for another 5 min
Remove pork mixture from heat,add vegetables, mix well and season to taste with S&P, add the Beaton eggs and mix well
Transfer to a baking dish and bake in oven center for 30 min until top is nicely browned

Sprinkle some roughly chopped pecans on top after baking?  Sprinkle some roughly chopped pecans on top after baking?