Boil then fry the Italian sausages as usual. During the last 10 minutes of frying add chopped onions to the vessel and cover to sweat. Once sweated add the sweet vermouth (1/3 C per sausage as alot of sweet vermouth is required for good flavor), julienne of ginger, pinch of rosemary, two dashes of Worcestershire sauce and bring to boil. Lower flame and reduce the mixture about halfway before removing sausages; then, reduce further. Pour over the sausage and serve.