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
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.
The sausage can be refrigerated in an airtight container for up to 5 days.