Italian Sausage Stew

Italian Sausage Stew

Italian sausage, whether mild or spicy, packs great flavor. On a cold winter day, this recipe is a nice change from the ordinary. This hearty Italian sausage stew makes for a stick-to-your-ribs meal. I like to spice it up by using spicy Italian sausage and a good hard hit of cayenne pepper.


  • 16 ounce package Mild or Hot Italian Sausage Links, cut in coin sized pieces
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, coarsely chopped
  • 4 medium carrots, 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) can Italian plum tomatoes (in juice)
  • 1 (14 1/2 ounce) can chicken stock
  • 1 cup dry white wine
  • 1 teaspoon Italian seasoning
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon salt


  • Heat oil in a large Dutch oven over medium heat. Add onion, celery, carrots; cook 5 minutes or until slightly soft.
  • Add sausage to pan; cook 8 minutes or until sausage is browned
  • Stir in mushrooms; cook 10 minutes or until mushrooms release moisture.
  • Stir in barley, chicken broth, tomatoes, Swiss Chard, salt, and pepper, Italian seasoning, white wine. Bring to a boil; cover, reduce heat, and simmer 1 hour or until barley is tender.
  • Serve immediately.
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