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 

October 2017

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Recipe Summary test

total:
30 mins
Yield:
2 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix the wine and garlic. Cover and refrigerate overnight.

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  • 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.

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