Braised Italian Sausage Stew

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Soups and stews can be easily confused. With this recipe, you’ll realize that a hearty stew isn’t the same without Johnsonville. Enjoy all the great flavors and ingredients of this great dish, but without the signature flavors and textures of Johnsonville’s Italian Sausage, you’re only eating soup.

  • Servings: 6

Braised Italian Sausage Stew

What you need

  • 1package
    (19 ounce) JOHNSONVILLE® Mild Italian Sausage links, coin sliced
  • 2tablespoons
    Bertollli® Extra Light in Taste Olive Oil
  • 2medium
    onions, coarsely chopped
  • 4 medium
    carrots, cut into 1 inch chunks
  • 4small
    parsnips, cut into 1 inch chunks
  • 8ounces
    baby bella or white button mushrooms, halved
  • 2stalks
    celery, cut into 1 inch chunks
  • 3cups
    Swiss chard, stems removed, roughly chopped
  • 1/2cup
    barley, uncooked
  • 1can
    (28 ounces) Italian plum tomatoes, (in juice)
  • 1can
    (14.5 ounces) chicken stock
  • 1cup
    dry white wine
  • 1teaspoon
    Italian seasoning
  • 1/2teaspoon
    ground black pepper
  • 1/2teaspoon
    salt

Preparation

  • 1
    Bertolli® Extra Light in Taste Olive Oil
  • 2
    Add onion; cook 3 minutes or until slightly soft.
  • 3
    Add sausage links to pan; cook 12 to 14 minutes or until sausage is browned and almost cooked through.
  • 4
    Transfer sausage links to cutting board and allow them to cool before coin slicing.
  • 5
    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.
  • 6
    Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.
  • 7
    Serve with crusty Italian bread.

Braised Italian Sausage Stew