Pigs in Spicy Blankets

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For the sausage:

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon caraway seeds

2 teaspoons minced garlic

1 teaspoon dried sage

Kosher salt and freshly cracked black pepper

1/2 teaspoon red pepper flakes

1 1/2 pounds ground pork

2 tablespoons maple syrup

For the dough:

2 cups all-purpose flour, plus more for dusting

1 tablespoon packed dark brown sugar

2 teaspoons baking powder

2 teaspoons Italian seasoning

1 1/2 teaspoons mustard powder

1 teaspoon baking soda

1 teaspoon cayenne pepper

1 teaspoon sea salt

4 tablespoons cold unsalted butter, cut into 1/4-inch cubes

1 cup shredded mozzarella cheese

3/4 cup buttermilk

1 large egg, well beaten

For the chipotle-agave mustard:

3 tablespoons agave syrup

3 tablespoons dijon mustard

3 tablespoons yellow mustard

1 1/2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)

Freshly ground black pepper