Spicy pork sausages in dough

Votes: 3

Photo of the dish: Con Pulos

Time: 2 hours 15 minutes
Complexity: average
Quantity: 16 pcs.

A recipe for spicy sausages in mustard dough. The sausages were formed from ground pork and a spice mix of coriander, fennel, cumin, sage, and maple syrup, then fried. The dough was mixed with baking powder, buttermilk, or kefir, and mozzarella cheese. The sausages were rolled in the dough and baked in the oven.
When serving, we prepared a mustard sauce from Dijon mustard, adobo sauce, and agave syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

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.
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 refrigerate for 30 minutes.

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.
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.
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.
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 with mustard.