Instructions: Remove sausages from casings.

In a 10-12 inch frying pan over medium-high heat, break sausages into 1 inch chunks and stir often until brown, 8 to 10 minutes; lift from pan and set aside.

Discard all but 2 tb fat from pan. Over medium heat, add garlic and green and red onions. Stir often until onions are very limp, 12 to 15 minutes.

Add port, bring to a boil over high heat, and boil until reduced by half, about 5 minutes.

Add tomatoes, sausages, and vinegar; stir often until bubbling, about 2 minutes. Stir in chopped basil. On a platter, spoon sausage mixture over fettucine. Season to taste with salt and pepper. Garnish with basil sprigs.

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