Braised Italian Sausage Stew Recipe -
Braised Italian Sausage Stew  Recipe

Braised Italian Sausage Stew

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"Hearty barley makes this sausage stew a satisfying meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Apr 06, 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 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.

Most Helpful Critical Review
Dec 19, 2012

Kind of taste funny.... maybe the parsnips? I don't know... not something I will make again.


18 Ratings

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

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

Nov 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 dry white wine and doubled the seasoning. I used turnip greens instead of the swiss chard and their mild bitterness added a very subtle note. And I doubled all of the veggies and added a whole bag of barley, and it came out ridiculously delicious. This is a winner!

Jan 02, 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 recipe to use as much of the produce that I could. This turned out perfect. It's definitely going into my "make again" pile.

Sep 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 oregano. I will make this again and will consider making for company, it was that good!

Mar 11, 2013

Yum.. used a mix of chard, kale and spinach and rice instead of barley.. delicious, easy filling


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  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 10.1 g
  • 40%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 1545 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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