Braised Italian Sausage Stew Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 19, 2012
Kind of taste funny.... maybe the parsnips? I don't know... not something I will make again.
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Photo by merlion

Cooking Level: Beginning

Photo by seagrapesmoothei
Reviewed: 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!
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Photo by seagrapesmoothei

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: 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.
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Photo by Mike Harvey, daPITA

Cooking Level: Intermediate

Living In: Battle Creek, Michigan, USA
Reviewed: Sep. 4, 2012
Delicious great for when you have guest over or if your feeling under the weather
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Reviewed: Aug. 19, 2012
Great recipe. My grocery store didn't have any Swiss Chard, so I used Nappa Cabbage instead. All the different flavors blended extreamly well. Quite easy to put together. We enjoyed this very much.
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Photo by Allrecipes

Cooking Level: Intermediate

Reviewed: 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!
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