Using a small skillet, heat olive oil over medium-high heat.
Once it's ready, start frying the sliced sausages until cooked.
Set them aside, then adjust the heat into medium and add the garlic and onion. Cook until the onions softened.
Add the chopped celery; mix and cook for a few minutes.
Add the tomatoes, salt, pepper, dried parsley, and dried oregano.
Mix, cover, and cook for a few minutes, just until some of the juices of the tomatoes have come out.
Add the rice and mix to coat it evenly.
Add the stock.
Cover with a lid, adjust the heat back to medium-high, and bring to a boil.
Lower the heat to medium-low and simmer until the rice is cooked, occasionally stirring to make sure nothing sticks at the bottom of the pan. It generally takes 18 to 20 minutes.
Taste and adjust the seasoning, then place the slices of sausage randomly in the cooked rice.
Place the lid back, turn off the heat, and leave it covered for two minutes.
Serve your Italian sausage with rice, garnished with fresh parsley, if desired.