-
-
My review
Braised Italian Sausage Stew
The Kitchen at Johnsonville Sausage
"Hearty barley makes this sausage stew a satisfying meal."
Added to shopping list.
Go to shopping list.
Ingredients
servings 571 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Nutrition Facts
Per Serving: 571 calories; 33.2 g fat; 41.3 g carbohydrates; 21.7 g protein; 72 mg cholesterol; 1545 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1618 Ratings
-
-
-
-
-
Most helpful positive review
4/6/2013
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...
Most helpful critical review
12/19/2012
Kind of taste funny.... maybe the parsnips? I don't know... not something I will make again.
Most helpful
Most positive
Least positive
Newest
4/6/2013
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...
7/29/2012
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 ...
10/31/2012
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...
12/19/2012
Kind of taste funny.... maybe the parsnips? I don't know... not something I will make again.
11/10/2012
This was fantastic. I made a couple of alterations, but nothing too insane. I did not have chicken stock, so I used beef boullion and it gave it a really nice richness. I added a lot more of the...
1/2/2014
So flavorful! I love that this is loaded with veggies! I had gotten mushrooms, parsnips, swiss chard, and onions in a produce delivery and had carrots and celery on hand so I was looking for a r...
9/21/2013
My family loved this dish. Because I know I have a picky eater in our family I did change the parsnip to potato. I also added more seasoning than asked for, I added fresh garlic, basil and dried...
3/11/2013
Yum.. used a mix of chard, kale and spinach and rice instead of barley.. delicious, easy filling
3/10/2013
My whole family loved this one. I made some substitutions to use what I had on hand (Yukon gold potatoes for the parsnips and fresh spinach for the swiss chard) but followed as directed otherwis...