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Braised Italian Sausage Stew

 Braised Italian Sausage Stew
Brought to you by Johnsonville® Sausage
6 ServingsPrep: 20 min. Cook: 1 hour


  • 1 pkg Johnsonville® Mild Italian Sausage links, coin sliced
  • 2 Tbsp. extra virgin olive Oil
  • 2 medium onions, coarsely chopped
  • 4 medium carrots, cut into 1” chunks
  • 4 small parsnips, cut into 1” chunks
  • 8 oz. baby bella or white button mushrooms, halved
  • 2 stalks celery, cut into 1” chunks
  • 3 cups chopped swiss chard, stems removed, roughly chopped
  • 1/2 cup barley, uncooked
  • 1 can (28 oz.) Italian plum tomatoes (in juice)
  • 1 can (14.5 oz.) chicken stock
  • 1 cup dry white wine
  • 1 tsp. Italian seasoning
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt


  • 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

2 of 2

Braised Italian Sausage Stew (continued)

Directions (continued)

  • 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. Yield: Serves 6.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.