Preheat the oven to 375 degrees F. Line baking sheets with silicone mats or parchment paper.

Prepare Pork Sausage according to the recipe.

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.

Heat a nonstick skillet over medium-high heat.

Cook the sausages until evenly browned and cooked through, 3 to 4 minutes per side.

Set the cooked sausages on a paper towel-lined plate to cool completely.

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.

Pulse 3 to 4 times for 4 to 5 seconds each time to combine the dry ingredients.

Add the butter cubes.

Pulse 5 to 6 times for 4 to 5 seconds each time until the mixture resembles cornmeal.

Add the mozzarella cheese and pulse again, 3 to 4 times for 4 to 5 seconds each time until well combined.

Add the buttermilk and process until a dough ball forms.

Flour a work surface.

Turn the dough ball out onto the floured surface.

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 them even.

Cut this in half lengthwise and again in half the short way.

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.

Cut these 5 by 3-inch squares into triangles; you should have 20 triangles.

Add the cooled sausages to each fat end of the triangle.

Roll up, tucking the thin end under and place on the prepared baking sheets 2 inches apart.

Repeat with the remaining triangles and sausages.

Brush the tops with the beaten egg.

Place in the oven.

Bake until golden brown, about 16 minutes.

Serve immediately with Chipotle Agave Mustard.

Prepare Chipotle Agave Mustard according to the recipe.

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.

Remove to a small plate to cool.

Once the spices have cooled completely, add to a mortar and grind with the pestle until powdery.

Add the garlic, sage, salt, pepper and red chile flakes and grind to mix and combine.

Add the spices to the ground pork.

Add the maple syrup to the ground pork and incorporate with your hands, combining well.

Cover and refrigerate for 30 minutes.

Add all the ingredients into a bowl and stir to combine.

Cover with plastic wrap and refrigerate until needed. Will keep for 1 week.