Long ago now I was in an art exhibit in Wexford Ireland (my last name is Clancy, in case you’re wondering about the Irish connection). Communications regarding shipping my artwork to the Wexford Ireland Arts Centre http://www.wexfordartscentre.ie/ – happened via email and chat. Anyway, at one point the director said that he was going to go get a bowl of “Dublin Coddle” and would be back shortly. I replied “Great, talk more soon… and when you get a chance; what is ‘Dublin Coddle’?”

A bit later my food-education arrived via email: Dublin Coddle is a traditional Irish stew, almost every Irish family has “their” version of it and almost every Irish pub has “their” version and it’s a sort of stew that is easy to make and gets better the longer it cooks.

Mr. Collins kindly shared his version of a Dublin Coddle recipe – which used Irish Sausage. I haven’t been able to find Irish Sausage for sale at a grocers here in the U.S. tho I have had some great Irish Sausages in some local Pacific Northwest Irish pubs – but I’ve had good success with the good quality sausages I can find.

I’ve been grateful to Mr. Collins, for many years, for sharing his recipe and by now I’ve developed my own version. I find it’s easy to chop ingredients, throw ’em in a pot of a morning, then get to work in my art studio. Only occasionally do I go to the kitchen to stir the stew. Whenever I’m ready to stop my studio work and eat – it’s yummy, warm and feels like home! And the leftovers are even better!

Here’s my recipe: