They are gluten free if you use the rice breadcrumbs…..

8 oz crimini mushrooms (the standard white ones) thinly sliced
1/2 cup onion, diced
2 tsp. plus 1 Tbsp. olive oil
1/2 cup raw walnuts or pecans, coarsley chopped
2 Tbsp. raw sunflower seeds
3 large garlic cloves, thinly sliced
1 tsp. dried thyme
1 tsp. rubbed sage
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 Tbsp. balsamic vinegar
1 Tbsp. maple syrup (pure only)
1 1/3 cups rice breadcrumbs or dry regular breadcrumbs

1.  In a large nonstick skilet, place mushrooms, onion and 2 tsp. olive oil, saute over medium heat, stirring often, 3-4 minutes or until soft. Add walnuts, sunflower seeds, garlic, thyme, sage, salt and black pepper, saute for 2 minutes longer.  Remove from heat, cool 2 minutes.

2.  Transfer mushroom mixture to food processer, add vinegar and maple syrup.  Process until completely smooth.

3.  Transfer mushroom mixtuer to medium bowl, add bread crums, stir well to combine.

4.  Flatten mixture into the bowl, with knife, cut into 8 equal wedges.  Place one wedge in your hand, form into a patty.

5.  Wash & dry skillet thoroughly.  Place 1 1/2 tsp olve oil into skillet, add patties, cook over medium heat 2 or 3 minutes until golden brown on bottom.  Flip, add additional 1 1/2 tsp oil, cook 2-3 minutes or until brown on other side.

*for the best chance of this resembling meat sausage, make sure your spices - esp. the sage - are fresh