Pour the 1 ½ cups chicken broth, apple cider vinegar, Worcestershire sauce, onion powder, ½ teaspoon Louisiana hot sauce, paprika, and dried parsley in a large bowl. Stir to combine, then submerge the chicken in the marinade. Refrigerate for 3 hours, but preferably overnight.
Slice the sausage, then place on a baking sheet, and bake for 5 to 7 minutes, or until browned lightly.
Drain marinated chicken in a colander. Shake off excess marinade.