Finely dice the onion and garlic. Dice the fennel into pieces approx. 3 x 3 mm. Squeeze the salsiccia or sausages out of the intestine.
Heat the olive oil in a large pan and sweat the onion and garlic pieces until they are colorless. After approx. 2 minutes add the fennel pieces and fry until colorless while stirring. When the fennel is a little softer, take it out of the pan and keep it warm.
Now fry the meat in the pan until it becomes crumbly. Then add the fennel again and deglaze everything with white wine. Let this reduce briefly, then add the vegetable stock and cream.
Let everything simmer until the fennel has the desired bite and the sauce has the desired consistency.
Finally, season with salt, pepper and chopped thyme and serve with pasta.