Tommy Moloney’s Dublin Coddle

 

Comfort Food at its Best

Not many outside of Ireland have heard of Dublin Coddle. This is a tragedy on par with Ireland’s quarter final exit from the 1990 World Cup, especially if your heart (or stomach) has a special place for Irish cuisine. 

Today, we’re going to change that by tucking in to the story behind this traditional Irish dish, with a spin only Tommy Moloney’s can provide. Break open a pack of Tommy Moloney’s Sausages or, if you’re feeling spicy, Hot Irish Whiskey Sausages and let’s start simmering.

Warning: your mouth might start watering at any moment!

Sausage links cooking in a skillet.

What Exactly is Dublin Coddle?

Imagine this: a simmering pot filled with succulent sausages, tender potatoes, crispy bacon, and savory onions. It’s all stewed up together until every bite is a delightful fusion of flavors. That, dear readers, is the magic of Dublin Coddle.

For the uninformed, this dish can sometimes appear a bit lackluster in presentation. There has been many a tourist to the Emerald Isle who have initially turned up their nose at the bowl of meat and vegetables in front of them. However, as soon as they take that first warm bite, all their preconceptions fly out the door.

The History of Dublin Coddle

With mentions in the works of famed Irish authors like Jonathan Swift and James Joyce, Dublin Coddle might sound fancy, but its roots are quite humble. It originates from the fair city of Dublin (no prizes for guessing that!). There are several tales as to the exact origin of this now iconic dish. 

One version goes that coddles first emerged during the famine of 1740-1741 when families would throw anything and everything in a large stew pot. The other story holds that Catholics would make a coddle on Thursdays, using up their leftover sausages and bacon before fasting. Either way, the key is that no food went to waste. 

What’s really cool is that every Dublin family has its unique version. Some add barley for an extra bite, while others might sprinkle a hint of parsley for that fresh, herby kick. The core essence? Using what you’ve got on hand to make something absolutely delicious. 

Dublin Coddle being poured from a pan into a skillet.

Why Dublin Coddle Holds a Special Place in Ireland’s Heart

It’s not just about the taste. Dublin Coddle is woven into the very fabric of Irish culture. 

In Ireland, meals are more than just food. They’re about gathering, sharing stories, and spending quality time together. The slow-cooking nature of Dublin Coddle meant families had ample time to chat and bond while waiting for the dish to be ready. 

Whether it’s St. Patrick’s Day or just a regular chilly evening, Dublin Coddle remains a staple in many Irish households. It’s a dish that carries stories from the past and continues to be a source of warmth and comfort.

Dublin Coddle in a skillet

Ingredients

2 lbs. of Tommy Moloney’s Cocktail Sausage
4 slices of Tommy Moloney’s Back Bacon Rashers, cut into pieces
1 sliced onion
2 minced garlic cloves
3 sliced carrots
3 potatoes cut into cubes
2 bay leaves
1 leek
3 cups of chicken or vegetable stock
3 sprigs of thyme
¼ teaspoon of black pepper
1 dash of allspice

Preparation

1. Put the bacon in a large skillet and cook it until almost crispy. Remove it and set aside in a small bowl.

2. Cut the Tommy Moloney’s sausages into three pieces and cook for about 15 minutes on medium heat until nicely browned.

3. Add the onion and garlic and cook until they are soft and then add the bacon back in.

4. Add the potatoes, carrots, leeks, bay leaves, thyme, and stock and sprinkle with cracked black pepper.

5. Cover and cook for about 45 minutes or until the potatoes are tender.

6. Remove from heat and add in the allspice and let it sit for about 5 minutes.

Bringing the Taste of Ireland to You

Whether you’re from the Emerald Isle or just a lover of high-quality meat products, we’ve got you covered.

Remember, with every bite of Dublin Coddle, you’re not just savoring a dish, but also a rich tapestry of history, culture, and love. So why wait? Grab those sausages and let’s get coddling!

Tommy Moloneys