In a large saucepan saute garlic, onion and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, cayenne, onion powder, sage, dried parsley, dried oregano and salt. Stir until well blended. If desired, add MSG.
Stir in chopped tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
Once sauce has liquefied add bay leaf, fennel seed, dried chives, stock cube, anchovy fillets and vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
In a separate frypan prepare sausages by lightly browning in 2 tablespoons olive oil. Using medium heat cover and let cook for 15 minutes. At the completion of cooking time, remove sausages from pan and cut into 2cm pieces. Add to sauce pot.
Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.