Sauté the potatoes cut into cubes with the crushed garlic and the onion in the olive oil using a wide and shallow pot (I used my wok) over strong heat for 10 minutes. Then, stir in the wine and let it evaporate.

Turn down the heat, add the tomato, the sugar, the salt and pepper and cover with the lid.

In the meantime, sauté the sausage in a non-stick pan, cut into slices, without any oil so that it lets out all its fat.

As soon as the potatoes start getting mellow, add the sausage, stir lightly to combine with the sauce and let it boil for a couple of minutes together with the potatoes.