Heat olive oil in a medium-size pot.

Saute the onions and whole clove of garlic (it will be taken out at the end), stirring occasionally, until the onions become translucent but not brown.

Put in the whole sausages and brown them.  If you would like to reduce the amount of fat in the dish you can fry the sausages in a separate pan and add them to the onions once they are browned.

Pour in the wine and let most of it boil off.

Add the tomato, bouillon cube and salt and pepper.

Top up with water so that the sausages are covered. Turn down the heat to medium-low and let the sausages simmer uncovered for 25 - 30 minutes, stirring occasionally.

Add a little water if they are getting dry.  At the end, turn up the heat to reduce the liquid until it reduces and becomes thicker.