Braised Italian Sausage Stew

Braised Italian Sausage Stew

15 Reviews 7 Pics
Recipe by  The Kitchen at Johnsonville Sausage

“Hearty barley makes this sausage stew a satisfying meal.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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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Reviews (15)

Rate This Recipe
Microshrimp
5

Microshrimp

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 dente after one hour of cooking. It was definitely very different from the types of things I have been cooking lately. We enjoyed eating it and will save the leftovers for later, but I doubt it will become something I make frequently; perhaps when in the mood for something unusual. One reviewer said it "kind of tastes funny," and I can see why someone might say that. This stew definitely has a sharp note that might be a little too much to some people. I thought about it and narrowed it down to 3-4 things. The reviewer suspected the parsnips. They definitely do add a unique flavor to the dish. Second, the sausage itself has various spices in it, the most noticeable being fennel which stands out in the dish. Third, the tomatoes and their juice give the dish an acidic bite that became somewhat taxing by the end of the meal. There are so many similar tomato products at the store, did I pick the right kind? I did my best and used a 28oz can of "plum tomatoes in juice" so I think I got it right. Might be interesting to drain the juice next time and substitute with more chicken stock (or water). Fourth, the wine? One last note, and this is my fault for being a novice: I wish the recipe had said to peel the parsnips. This was my first time cooking with parsnips and I didn't know that. I do now.

Jeenyus6
5

Jeenyus6

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 garlic noodles and ate it over the top of those. It was great and thanks for the recipe!

Mike Harvey, daPITA
4

Mike Harvey, daPITA

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 broth, and eliminating the meat, this would be an excellent vegetarian dish.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 571 cal
  • 29%
  • Fat
  • 33.2 g
  • 51%
  • Carbs
  • 41.3 g
  • 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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