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1
Preheat the oven to 375 degrees F. Line baking sheets with silicone mats or parchment paper.
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2
Form the Pork Sausage into 20 hot dog shapes, about 1/2 cup each, 4 to 5 inches long and 1 1/2 inches in diameter.
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3
Heat a nonstick skillet over medium-high and cook the sausages until evenly browned and cooked through, 3 to 4 minutes per side.
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4
Set on a paper towel-lined plate to cool completely.
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5
In the bowl of a food processor fitted with the bottom blade, add the flour, sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt and pulse 3 to 4 times for 4 to 5 seconds each time to combine.
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6
Add the butter cubes and pulse 5 to 6 times for 4 to 5 seconds each time until the mixture resembles cornmeal.
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7
Add the mozzarella cheese and pulse again, 3 to 4 times for 4 to 5 seconds each time until well combined.
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8
Add the buttermilk and process until a dough ball forms.
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9
Flour a work surface and turn the dough ball out onto it.
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10
Sprinkle lightly with flour and gently pat out and roll into a 10 by 15-inch rectangle.
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11
With a bench knife or pizza wheel, trim the edges to make even.
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12
Cut this in half lengthwise and again in half the short way.
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13
Cut the dough in 5 even cuts the short way to create a rectangle that is 2 squares deep on the short end and 5 squares along the long end.
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14
Cut these 5 by 3-inch squares into triangles; you should have 20 squares.
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15
Add the cooled sausages to each fat end of the triangle.
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16
Roll up, tucking the thin end under and place on the prepared baking sheets 2 inches apart.
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17
Repeat with the remaining triangles and sausages.
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18
Brush the tops with the beaten egg and place in the oven.
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19
Bake until golden brown, about 16 minutes.
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20
Serve immediately with Chipotle Agave Mustard.
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21
In a small skillet over high heat, add the coriander, fennel and caraway seeds.
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22
Toast, stirring frequently, until fragrant and lightly browned, 3 to 4 minutes.
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23
Remove to a small plate to cool.
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24
Once the spices have cooled completely, add to a mortar and grind with the pestle until powdery.
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25
Add the garlic, sage, salt, pepper and red chile flakes and grind to mix and combine.
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26
Add the spices to the ground pork.
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27
Add the maple syrup to the ground pork and incorporate with your hands, combining well.
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28
Cover and refrigerate for 30 minutes.
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29
Add all the ingredients into a bowl and stir to combine.
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30
Cover with plastic wrap and refrigerate until needed.
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31
Will keep for 1 week.
