In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sausage links and cook for 5-7 minutes, turning occasionally until browned and cooked through. Remove and let rest.

In the same skillet, add diced onion and minced garlic to the drippings. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Stir in 1 cup of rice, allowing it to toast slightly for about 1 minute. Pour in 2 cups of chicken broth. Bring to a simmer, cover and cook for approximately 15 minutes until liquid is absorbed.

Lower the heat and stir in 1 cup of BBQ sauce. Slice the cooked sausage into bite-sized pieces and return to the skillet. Mix gently until well combined and let simmer for another 5 minutes.

Remove from heat, garnish with freshly chopped parsley, and serve warm.