Braised Italian Sausage Stew

Braised Italian Sausage Stew


"Hearty barley makes this sausage stew a satisfying meal."


servings 571 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1545 mg
  • 62%

Based on a 2,000 calorie diet

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  1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through. Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
  2. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread.
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  1. 18 Ratings


I followed the recipe exactly as written. I didn't add, omit, or substitute anything, and I used an enameled dutch oven. Overall the stew turned out really well. The vegetables come out al dent...

This turned out excellent, on my first try making it too. Made it for company we had over and it was a big hit with everyone. I did add a few extra things like zucchini and corn. Then made some ...

This is a very pleasnant recipe that, in this house, would qualify as a comfort food. The only tweak I made was to add 1/2 cup more barley. ... By substituting vegetable broth for the chicken br...