-
1
Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes.
-
2
Cool completely, then grind with a mortar and pestle or a spice grinder.
-
3
Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix.
-
4
Combine the spices with the ground pork in a bowl.
-
5
Add the maple syrup and mix.
-
6
Cover and refrigerate 30 minutes.
-
7
Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine.
-
8
Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal.
-
9
Add the mozzarella and pulse 3 to 4 times, until well combined.
-
10
Add the buttermilk and process until a ball forms.
-
11
Wrap in plastic wrap and refrigerate at least 30 minutes.
-
12
Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each).
-
13
Heat a large nonstick skillet over medium-high heat.
-
14
Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side.
-
15
Cool on paper towels.
-
16
Turn the dough out onto a floured surface.
-
17
Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle.
-
18
Trim the edges to make them even.
-
19
Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips.
-
20
Cut each strip in half diagonally to form 16 long triangles.
-
21
Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes.
-
22
Meanwhile, preheat the oven to 375 degrees F.
-
23
Place 1 sausage on the wide end of a dough triangle and roll up.
-
24
Repeat with the remaining dough and sausages.
-
25
Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets.
-
26
Brush the tops with the beaten egg and bake until golden, about 15 minutes.
-
27
Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl.
-
28
Serve the pigs in blankets with the mustard.
-
29
Photograph by Con Poulos
