Gently fry the sausages in oil in a frying pan for 10 minutes, turning every now and then until nicely browned all over. Transfer to a saucepan and set aside.
Fry the bacon pieces in the frying pan until they start to brown and crisp. Add to the sausages and set aside.
Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often.
Add the garlic and cook for 2 to 3 minutes more until the onions turn a light golden brown.
Sprinkle over the smoked paprika and stir until well combined.
Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, and herbs.
Add the contents of the pan to the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes until the liquid thickens, stirring every so often.
Season to taste with salt and freshly ground black pepper.