Slow Cooker Italian Sausage Stew Recipe
2022-07-07- Cuisine: Italian
- Course: Main Dish
- Skill Level: Intermediate
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:20 h
- Ready In: 5:30 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Crokpot Lasagna Soup
-
Chicken Broccoli Stir-Fry
-
Slow Cooker Chicken Thighs
-
Slow Cooker Sweet Potato Soup
-
Crockpot Hawaiian Barbecue Ribs
Nutritional Info
This information is per serving.
-
Calories
620 -
Carbohydrates
47.4 g -
Cholesterol
67.5 mg -
Fat
30.9 g -
Fiber
7.6 g -
Protein
28.4 g -
Saturated Fat
7.2 g -
Serving Size
1 -
Sodium
139 mg -
Sugar
2 g -
Trans Fat
0 g -
Unsaturated Fat
1.2 g -
Calcium
205 mg
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 onions, 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 them to a cutting board. Allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery, and Swiss chard in a 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 the oven. Ladle stew into soup bowls. Serve with crusty Italian bread.
Slow Cooker Italian Sausage Stew Recipe
You may like as well
Slow Cooker Hot Italian Sausages
Chicken and Italian Sausage Casserole
Slow Cooker Sausage and Bean Stew
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 the 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 the bean mixture and place it 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 a slow cooker, reserving 1 tablespoon of fat in a 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 the onion mixture over the sausages in the slow cooker. Pour in vegetable stock. Season with salt and black pepper. Cover the slow cooker and cook on a 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.
