Beer-Braised Sausage and Peppers

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6 andouille sausages (about 3 ounces each), cut into 1-inch pieces

1 1/2 pounds baby bell peppers, halved lengthwise and seeded

4 stalks celery, halved lengthwise and cut crosswise into thirds

1 small red onion, sliced

8 cloves garlic, smashed

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

8 sprigs fresh thyme

1/2 cup amber beer or low-sodium chicken broth

Chopped fresh parsley, for topping