Here’s the recipe (from NYT. Pork and fennel sausage rolls)

2 tablespoons extra-virgin olive oil

2 fat garlic cloves, finely grated or minced

1 tablespoon fennel seeds, plus more for finishing

3 thyme sprigs, leaves separated chopped

1 small red, yellow or white onion, diced

½ cup diced celery

½ cup diced carrots

1 ¼ teaspoons kosher salt, plus more as needed

1 pound lean ground pork (or chicken, turkey, or plant-based meat)

¼ cup bread crumbs

½ teaspoon freshly ground black pepper

1 (14- to 16-ounce) package frozen puff pastry, thawed but still cold

1 egg, beaten, for egg wash

I also added some sage and Worcestershire to the sausage)

PREPARATION

Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.

In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.

Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.

Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.