Warm the olive oil in a large pan over medium heat, brown the Butifarra, remove them from the pan.
Stir in the onions, and cook until soft. Stir in salt and sugar.
Reduce heat to low, cover, and cook 20 minutes stirring occasionally then add the broth.
Stir well and cover, leaving the lid slightly ajar, and cook 10 minutes.
Add the Butifarra then the wine and cook for another 10 mins.