Sausage Coca

(Coca con Longaniza)

  • Coca dough
  • 1 pound longaniza or sweet Italian sausages
  • 3 large Spanish onions, sliced ½ inch

Makes enough dough for a 13 x 18-inch coca

Make the coca dough.

While the dough is rising for the first time, prepare the sausages: Put the sausages in a medium skillet, poke them all over with a fork, and pour in about ½-inch of water. Bring to a boil over medium heat. Cook the sausages until they turn color on the bottom, about 3 minutes. Flip the sausages and cook until the water evaporates and the sausages start to brown in their own fat. Adjust the heat to low, and cook until the sausages are browned on all sides, about 5 minutes. Remove and let stand until cool enough to handle.

Stir the onions into the fat in the pan. Cook, stirring, until wilted and crisp-tender, about 5 minutes. Season with salt and pepper.

Meanwhile, preheat the oven to 400° F. Spread the dough with an even layer of the onions, leaving a ½-inch or so border. Cut the sausages into ½-inch slices. Dot the top of the onions with the sausages. Bake until the dough is well browned and crisp, about 20 minutes. Cool 10 minutes before serving, or serve at room temperature.


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