After a decadent first course, I love serving sausages cooked in a crisp pinot grigio as a second course. The wine adds a layer of flavor and makes a light sauce to serve with the sausages. A green salad is all you need to make this a simple main course. Serves 4 1/4 cup olive oil 2 pounds fresh sausages, such as sweet or hot Italian (about 10 links) 1 1/2 cups dry white wine, divided 3 sprigs thyme, plus more for garnish Heat the olive oil in a skillet over medium heat. Working in batches to not overcrowd the pan, add the sausages and brown on all sides. Add 1 cup of wine and the sprigs of thyme, bring to a boil, and then reduce the heat to low and simmer until the wine is evaporated. Remove the sausages and thyme and transfer to a serving plate. Add the …