Ingredients Pork Bilbro Family Sausage Be the first to rate & review! This bulk sausage recipe comes from the Sonoma-based Bilbro family of winemakers. Red wine has been the key flavoring agent in the sausage for generations. Slideshow: More Sausage Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 2 pounds Ingredients 1/4 cup dry red wineq 6 large garlic cloves, thinly sliced 2 pounds ground pork 1 tablespoon kosher salt 2 teaspoons black pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice Directions In a small bowl, mix the wine and garlic. Cover and refrigerate overnight. Strain the wine into a medium bowl; discard the garlic. Add the remaining ingredients and mix well. Make Ahead The sausage can be refrigerated in an airtight container for up to 5 days. Rate it Print