Its fine, you haven't ruined it. Are you adding fruit to your fruit beer while its in the secondary? If yes, then you can 't skip the secondary. If no, then you can skip secondary but there's no reason to since you've already racked it. Stay the course.
The yeast will or already have eaten up your priming sugar, so you will need to add priming sugar (which can be regular table sugar) when you bottle.
And you're right, some styles do call for sugar among the fermentables in a recipe. Generally, this is to help dry out a beer. For example, a Belgian Tripel often will have sugar in the fermentables because, despite being a big beer, the style also calls for the beer to be easy drinking, have a light mouthfeel, and dry.