Preheat the oven to 375°F.

Rinse the quail and pat them dry. Tuck the wing tips under the backs. Remove the sausage meat from the casing. Mix the sausage meat with the sun-dried tomatoes. Put some meat mixture inside each quail. With kitchen twine, tie the legs together. Put the quail in a covered flameproof casserole large enough to hold them in a single layer. Add the wine, rosemary, garlic, and salt and pepper to taste. Cover and bake for 1 hour. Uncover and cook, basting two or three times, for 30 to 40 minutes longer, or until the quail is very tender and browned.

Transfer the quail to a serving platter. Cover and keep warm. Place the casserole on top of the stove and bring the liquid to a simmer over medium heat. Cook until thickened and reduced to a glaze. Spoon the sauce over the quail. Sprinkle with parsley and serve immediately.