Braised Italian Sausage Stew

Ingredients

• 0.5 cup barley uncooked
• 28 oz canned tomatoes italian canned (in juice)
• 4  carrots cut into 1" chunks
• 2 stalks celery cut into 1" chunks
• 14.5 oz chicken stock see canned
• 1 cup cooking wine dry white
• 2 tbsp olive oil extra virgin 
• 0.5 tsp ground pepper black
• 1 tsp penzey's southwest seasoning italian
• 2  onions coarsely chopped
• 4 small parsnips cut into 1" chunks
• 0.5 tsp salt 
• 1 pkg mild sausage links italian sliced johnsonville®
• 3 cups swiss chard chopped roughly chopped
• 8 oz button mushrooms white halved

Equipment

• frying pan
• pot
• dutch oven
• cutting board

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onion; cook 3 minutes or until slightly soft.
3. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through.
4. Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven.
5. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper.
6. Add sliced sausage to the pot. Stir to combine all the ingredients.
7. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.
8. Serve with crusty Italian bread.