With a mezzaluna or very sharp knife, mince the garlic, rosemary, salt, and pancetta together to make a paste.
In a large bowl, combine the paste with all the other ingredients except the wine and olive oil, mixing and kneading with your hands. Add the wine, blending thoroughly. Cover the mixture tightly with plastic wrap and refrigerate overnight.
Preheat the grill or broiler. Shape the mixture into oval sausages, 3-inches long, and 1 1/2-inches thick.
Brush lightly with olive oil and grill for five minutes on each side, or pan-saute in olive oil, 5 minutes per side.
Recipe copyright Mario Batali, 2002. All Rights Reserved