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Johnsonville Italian Braised Stew

Featured Product: Original Recipe Bratwurst Sausages

Original Recipe Bratwurst Sausages

Johnsonville became famous for this Bratwurst sausage.

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Soups and stews can be easily confused. With this recipe, you’ll realize that a hearty stew isn’t the same without Johnsonville. Enjoy all the great flavors and ingredients of this great dish, but without the signature flavors and textures of Johnsonville’s Italian Sausage, you’re only eating soup.

Prep Time
Cook Time

What You Need

  • 1 package Johnsonville Original Recipe Bratwurst Sausage
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 medium onions, coarsely chopped
  • 4 medium carrots, cut into 1 inch chunks
  • 4 small parsnips, cut into 1 inch chunks
  • 8 ounces baby bella or white button mushrooms, halved
  • 2 stocks celery, cut into 1 inch chunks
  • 3 cups Swiss chard, stems removed, roughly chopped
  • 1/2 cup barley, uncooked
  • 1 can 28oz Italian plum tomatoes, (in juice)
  • 1 can 14.5oz chicken stock
  • 1 cup dry white wine
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt


  1. Heat extra virgin olive oil in pan.

  2. Add onion; cook 3 minutes or until slightly soft.

  3. Add sausage links to pan; cook 12 to 14 minutes or until sausage is browned and almost cooked through.

  4. Transfer sausage links to cutting board and allow them to cool before coin slicing.

  5. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.

  6. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.

  7. Serve with crusty Italian bread.

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