Recipe by The Kitchen at Johnsonville Sausage
"Hearty barley makes this sausage stew a satisfying meal."
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1 (19.76 ounce) package
Johnsonville® Mild Italian Sausage links, coin sliced
extra-virgin olive oil
onion, coarsely chopped
carrot, cut into 1-inch chunks
parsnips, cut into 1-inch chunks
baby bella or white button mushrooms, halved
celery, cut into 1-inch chunks
chopped Swiss chard, stems removed, roughly chopped
1 (28 ounce) can
Italian plum tomatoes (in juice)
1 (14.5 ounce) can
dry white wine
ground black pepper
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.
Kind of taste funny.... maybe the parsnips? I don't know... not something I will make again.
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!
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.
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!
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!
Yum.. used a mix of chard, kale and spinach and rice instead of barley.. delicious, easy filling
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 otherwise. I loved the addition of barley which acts as a thickener and gives the stew a nice consistency. Comforting, hearty, and wholesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Italian Sausage Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 299
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