Spicy pork sausages in dough

Ingredients:

For pork sausage:

• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/2 tsp cumin
• 2 tsp. crushed garlic
• 1 teaspoon dried sage
• Coarse salt and crushed black pepper
• 1/2 tsp. dried flakes red pepper
• 700 g of minced pork
• 2 tbsp. maple syrup

For the test:

• 2 cups of wheat flour, plus extra for sprinkling
• 1 tbsp. l. dark brown sugar
• 2 tsp baking powder
• 2 tsp Italian seasoning
• 1.5 tsp mustard powder
• 1 teaspoon baking soda
• 1 tsp cayenne pepper
• 1 teaspoon sea salt
• 4 tbsp cold unsalted butter, cut into 5mm cubes.
• 1 tbsp. coarsely grated mozzarella cheese
• 3/4 cup buttermilk or kefir
• 1 large egg, beaten well

For the spicy mustard:

• 3 tbsp. l. agave syrup
• 3 tablespoons Dijon mustard
• 3 tbsp. mild mustard
• 1.5 tablespoons adobo sauce (from a can of chipotle chili peppers)
• Freshly ground black pepper

Preparation:

1. Prepare the sausage: In a small skillet, stir-fry the coriander, fennel and cumin over high heat for 3 to 4 minutes, until fragrant.
   
   Cool completely, then crush in a mortar or spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper, and pepper flakes to the mortar and pestle; grind to a paste. In a bowl, combine the spices with the ground pork.
   
   Add maple syrup and stir. Cover and refrigerate for 30 minutes.
2. Meanwhile, prepare the dough: In a food processor, combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne pepper, and sea salt; process until smooth. Add the butter and process until the mixture resembles cornmeal.
   
   Add the mozzarella and mix thoroughly. Add the buttermilk and continue mixing until the dough forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes.
3. Form the minced meat into 16 small sausages, approximately 10 cm long (using approximately 2 tablespoons of minced meat for each sausage). Heat a large nonstick frying pan over medium-high heat. Fry the sausages in batches for 4-5 minutes on each side. Cool on paper towels.
4. Place the dough on a floured work surface. Sprinkle the top with flour, then roll the dough into a 30 x 40 cm rectangle. Trim the edges with your hands.
   
   Cut the rectangle in half, then cut each half into four strips measuring 7.5 x 20 cm. Cut each strip diagonally in half, creating 16 long triangles. Place the triangles on a baking sheet, cover with plastic wrap, and chill for 15 minutes.
   
   Meanwhile, preheat the oven to 180°C. Line two baking sheets with parchment paper.
5. Place 1 sausage on the wide end of each dough triangle and roll into a log. Place the sausages in the dough on prepared baking sheets, spacing them 5 cm apart. Brush the dough with beaten egg and bake until golden brown, about 15 minutes.
6. Meanwhile, prepare the mustard: In a bowl, combine agave syrup, both types of mustard, adobo sauce, and a pinch of black pepper. Serve the pork sausages in mustard batter.