Start by finely chopping the onion and garlic. In a pan, heat a generous amount of oil, add the onion, garlic, bay leaf, and half a teaspoon of salt, and sauté over medium heat for about 5 minutes. Set aside (I blend it for a smoother sauce). Peel and dice the potatoes and slice the carrot thinly, then set aside.

In the same pan where we sautéed the onion, add a little more oil and brown the sausages (they don't need to be fully cooked, we'll finish them later).

Once the sausages are browned, add the cup of white wine and let the alcohol evaporate over high heat for a couple of minutes. Add this to a pot with the onion mixture, chicken broth, potato, and carrot.

Let it simmer for about 25 minutes until the sauce thickens a bit and the potato is cooked. Adjust the salt if necessary. Enjoy your meal!