Cook the sausages according to package instructions. Reserve
While the sausages are cooking, heat a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the extra virgin olive oil, onion, and Italian long hot peppers and sauté until the onion is tender
Deglaze the pan with the wine, add the half and half, and bring to a boil
Combine the cornstarch and water and whisk into the half and half mixture to thicken
Reduce the heat to low and add the cheese, whisking constantly to avoid scorching, and cook until the cheese is just melted
Transfer the cheese to the desired serving vessel
Slice the sausages and transfer to a serving bowl
Serve the dip with a platter of vegetables, bowls of sausage and pepperoncini, and baskets of bread sticks.