Slow Cooker Italian Sausage Stew Recipe

slow cooker italian sausage stew recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 5:20 h
  • Ready In: 5:30 h

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Nutritional Info

This information is per serving.

  • Calories

    620
  • Protein

    28.4 g
  • Carbohydrate

    47.4 g
  • Fat

    30.9 g
  • Cholesterol

    67.5 mg
  • Sodium

    139 mg
  • Calcium

    205 mg
  • Fiber

    7.6 g

Slow cooker Italian sausage stew recipe. Italian sausages with beans, vegetables, and herbs cooked in a slow cooker. You can bake this delicious stew in the oven,


if desired (adapted from http://www.foodnetwork.com/). To bake it in the 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, ½ pound (240 g) white button mushrooms, cut into halves,

2 stalks celery, cut into chunks, 3 cups (0.71 l) chopped Swiss chard, stems removed and roughly chopped, ½ cup uncooked barley, 28 oz (1.06 kg) can Italian plum tomatoes, 1 ¾ cups (435 ml) chicken stock,

1 cup (0.24 l) dry white wine, 1 teaspoon Italian seasoning, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon salt

Instructions:

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 a 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

Ingredients

  • 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 large carrot, peeled and sliced
  • 1 ¼ cups (310 ml) vegetable stock
  • 7 oz (210 g) chopped tomatoes
  • salt and freshly ground black pepper,to taste

Method

Step 1

Put dried beans in a large bowl. Pour in enough water to cover haricot beans. Set aside and allow soaking for at least 8 hours.

Step 2

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 a slow cooker, discarding the thyme.

Step 3

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.

Step 4

Add onion and celery to the pan and cook for 5 minutes until onions are softened but colored. Pour in dry red wine, then stir in rosemary and carrots. Bring to a boil over high heat.

Step 5

Pour onion mixture over sausages in the 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.

Step 6

Stir chopped tomatoes into sausage stew. Cover and cook for a further 30-45 minutes. Garnish the stew with chopped fresh thyme. Serve with crusty Italian bread.

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