Pre-boil sausages for about 3-4 minutes (before it starts to swell)

Rinse sausages in cold water, if still warm, place in fridge for about half an hour.

Pat dry sausages with paper towel.

For Mini corn dogs, cut each sausage in 2, place a toothpick on one end.

Sift flour, salt and baking powder, then add sugar and cornmeal to that, whisk together well.

Combine egg and milk together. Pour into dry ingredients and stir until just combined.

Heat pot on medium heat for a few minutes, add oil and wait a few minutes until hot.

Dip sausages into batter making sure it is fully covered, twirl to let the excess drip off and place in the hot oil.

Cook a few corn dogs at a time so they are not too close together.

Turn after a few minutes and remove when golden brown.

Drain on a paper towel lined plate.

Serve with ketchup, mustard or dipping sauce of choice.