Pigs in Spicy Buttermilk Blankets

Ingredients

• 1.5 tablespoons chiles in adobo sauce canned
• 3 tablespoons amber agave 
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.8 cup buttermilk 
• 0.5 teaspoon caraway seeds 
• 1 teaspoon cayenne pepper 
• 1 teaspoon coriander seeds 
• 1 tablespoon brown sugar dark
• 3 tablespoons dijon mustard 
• 1  eggs well beaten
• 1 teaspoon fennel seeds 
• 2 cups flour all-purpose plus more for bench
• 2 teaspoons garlic minced
• 1.5 pounds ground pork 
• 1 teaspoon ground sage leaves dried
• 2 teaspoons penzey's southwest seasoning italian
• 1 teaspoon kosher salt 
• 2 tablespoons maple syrup 
• 1.5 teaspoons ground mustard 
• 1 pinch pepper 
• 1 teaspoon cracked pepper fresh black
• 0.5 teaspoon chile flakes red
• 1 teaspoon sea salt 
• 1 cup mozzarella cheese shredded
• 4 tablespoons butter unsalted cold cut into 1/4-inch cubes
• 3 tablespoons mustard yellow

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• baking paper
• oven
• plastic wrap
• mortar and pestle
• dough scraper

Directions

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