Add a little oil to the pan and brown the sausages for 5 minutes. Add the onions and sauté them for a further 5 minutes.
Add the garlic, port and mushrooms to the pan and cook for 5 minutes. Add the tomatoes, Worcestershire sauce, paprika, herbes de Provence, parsley and chicken stock. Bring to the boil and then simmer with the lid on for 30 minutes.
Serve with some seasonal vegetables of your choice and some butternut squash mash.