Braised Italian Sausage Stew

 

Ingredients Braised Italian Sausage Stew

• 1 (16 ounce) packages Johnsonville® Mild Italian Sausage Links, coin sliced
• 2 tablespoons extra virgin olive oil
• 2 medium onions, coarsely chopped
• 4 medium carrots, cut into 1 inch chunks
• 4 small parsnips, cut into 1 inch chunks
• 8 ounces baby bella mushrooms or 8 ounces white button mushrooms, halved
• 2 stalks celery, cut into 1 inch chunks
• 3 cups chopped swiss chard, stems removed, roughly chopped
• 1/2 cup barley, uncooked
• 1 (28 ounce) cans Italian plum tomatoes ( in juice)
• 1 (14 1/2 ounce) cans chicken stock
• 1 cup dry white wine
• 1 teaspoon italian seasoning
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

 

Directions Braised Italian Sausage Stew

First, take large size dutch oven and heat oil in it over moderate temperature.

Then take onion and add.

Cook for three mins or till lightly tender.

Then take sausage links and add to pan.

Cook for twelve to fourteen mins or till brown in color and cooked through.

Then move the sausage links to cutting board. And let it cool prior to coin slicing.

Then take carrots and mix in.

Then take parsnips and mix in.

Then take mushrooms and mix in.

Then take celery and Swiss chard and mix in.

Then take barley, tomatoes and stock and add them.

Then take salt, pepper, Italian seasoning along with wine and add them.

Mix well.

Heat to boiling, cover it and lower the temperature and keep on simmering for up to sixty mins or cooked through.

You can serve this recipe with crusty Italian bread.