Rocco's Recipes

Rocco Gets Real - A&E TV

Check out these other tasty recipes from Rocco:

Dublin Coddle

  • 1 tablespoon vegetable oil
  • 12 links banger sausages, about 2 pounds
  • 6 garlic cloves, smashed
  • 1 large Spanish onion, cut into large chunks
  • 3 medium carrots, cut in half widthwise
  • 3 Idaho potatoes, cut into large chunks
  • 1 bunch fresh thyme, tied into a bundle
  • 1 ham hock, split in half
  • 1 10-ounce bottle hard cider
  • 2 tablespoons cider vinegar
  • 3 cups organic chicken broth
  • salt and fresh ground pepper to taste
  • 1 pound Irish bacon, sliced
  • ½ cup chopped fresh flat-leaf parsley
  • garnishes: prepared horseradish, dijon mustard and chopped cornichons
Recipe

Serves 6

Heat oil in a heavy cast iron pot or Dutch oven over medium heat. Brown sausages in oil in 2 batches; remove from pan. Add garlic, onions and carrots to the pan and saute for about 4 minutes, stirring often. Add potatoes and thyme bundle and season vegetables with salt and pepper. Add hard cider, cider vinegar and chicken broth to the pot and bring to a boil. Nestle the ham hock into the vegetables and lay Irish bacon on top of vegetables. Arrange sausages on top of bacon. Turn heat down to a very low simmer and cover. Cook over very low heat for 1 to 1 1/2 hours or until vegetables and meats are tender. Stir in parsley and adjust seasoning, if necessary. Ladle into bowls and serve with garnishes.
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I'm in the Doghouse
Sat, Dec. 27, 10:30A/9:30C
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