Slow Cooker Italian Sausage Stew Recipe2017-07-07
- Yield : 4-5 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 5:20 h
- Ready In : 5:30 h
Slow cooker Italian sausage stew recipe. Italian sausages with beans,vegetables and herbs cooked in slow cooker. You can bake this delicious stew in oven, if desired (adapted from http://www.foodnetwork.com/).To bake it in oven , you need to use the following ingredients:
1 package Johnsonville® Mild Italian Sausage links , sliced , 2 tablespoons extra virgin olive oil , 2 medium yellow onion ,coarsely chopped , 4 medium carrots,peeled and chunked , 4 small parsnips , peeled and chunked ,1/2 pound (240 g) white button mushrooms , cut into halves,
2 stalks celery , cut into chunks , 3 cups chopped Swiss chard , stems removed and roughly chopped , 1/2 cup uncooked barley , 28 oz (840 ml) can Italian plum tomatoes ,1 ¾ cups (435 ml) chicken stock ,
1 cup (250 ml) dry white wine ,1 teaspoon Italian seasoning ,1/2 teaspoon freshly ground black pepper ,1/2 teaspoon salt
Heat olive oil in a Dutch oven over medium heat. Add chopped onion and cook , stirring , until lightly soft (for about 3 minutes.). Add Italian sausages and cook for 12-15 minutes or until sausages are brown and almost cooked through.
Remove cooked Italian sausages from the oven and transfer to cutting board. Allow them to cool before coin slicing. Stir in carrots , parsnips , mushrooms ,celery and Swiss chard into Dutch oven. Add uncooked barley , tomatoes , chicken stock , dry white wine , Italian seasoning , salt and black pepper. Add sliced sausages and stir well to combine all ingredients.
Bring sausage mixture to a boil over high heat , then reduce heat to low and simmer for a further 1 hour or until barley is cooked through. Turn off oven. Ladle stew into soup bowls. Serve with crusty Italian bread.
Slow Cooker Italian Sausage Stew Recipe
- 8 oz (240 g) dried navy beans
- 2 sprigs fresh thyme
- 2 teaspoons olive oil
- 1 pound (480 g) Italian pork sausages
- 1 yellow onion,peeled and finely chopped
- 2 stalks celery,finely diced
- 1 ¼ cups (310 ml) dry red wine
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 ¼ cups (310 ml) vegetable stock
- 7 oz (210 g) chopped tomatoes
- salt and freshly ground black pepper,to taste
Put dried beans in a large bowl. Pour in enough water to cover haricot beans. Set aside and allow to soak for at least 8 hours.
Drain soaked beans and place in the pan with thyme sprigs and at least twice their volume of cold water. Bring to a boil over high heat and boil for 10 minutes. Drain bean mixture and place in slow cooker,discarding the thyme.
Meanwhile,heat olive oil in a frying pan. Cook sausages until browned all over,turning once or twice. Transfer cooked sausages to slow cooker,reserving 1 tablespoon of fat in frying pan.
Add onion and celery to the pan and cook for 5 minutes until onions are softened but coloured. Pour in dry red wine,then stir in rosemary and bay leaf. Bring to a boil over high heat.
Pour onion mixture over sausages in slow cooker. Pour in vegetable stock.Season with salt and black pepper. Cover slow cooker and cook on high-heat setting for 5-6 hours or until beans are tender.
Stir chopped tomatoes into sausage stew. Cover and cook for a further 30-45 minutes. Garnish stew with chopped fresh thyme. Serve with crusty Italian bread.
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