Sausage and Barley Stew
Recipe: #6584
September 23, 2012
Categories: Casseroles, Game/Sports Day, Sunday Dinner, No Eggs, more
"I've made this with smoked sausages and regular Italian sausages, I think the smoked is better but just use what you like. Serve with with crusty bread that's all that is needed for this filling stew"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (595.5 g)
- Calories 781.6
- Total Fat - 21.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 66.8 mg
- Sodium - 1127.6 mg
- Total Carbohydrate - 127 g
- Dietary Fiber - 7.9 g
- Sugars - 82 g
- Protein - 22 g
- Calcium - 411.7 mg
- Iron - 4.5 mg
- Vitamin C - 55.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a large Dutch oven over medium heat. Add sausage coins; cook 8-10 minutes or until sausage is browned and almost cooked through. Remove sausage coins to a plate. Add onion; cook 3-4 minutes or until softened. Add garlic; cook 2 minutes.
Step 2
Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning and salt. Add sliced sausage back to the pot. Stir to combine all the ingredients. Season with pepper.
Step 3
Bring to a boil, reduce heat and continue to simmer partially covered with a lid for about 1 - 1 1/2 hours or until the barley is cooked. Season with more salt and pepper if needed.
Tips
No special items needed.
0 Reviews
You'll Also Love
