Corn dogs for a picnic

Ingredients:

• 8 sausages
• 1.5 cups finely ground corn flour
• 1 cup all-purpose flour, plus extra for coating corn dogs
• 2 tablespoons of sugar
• 1.5 tsp baking powder
• 1 teaspoon mustard powder
• 1 cup of milk
• 2 large eggs
• 2 tbsp peanut oil + extra for frying

Preparation:

1. In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, mustard powder, and 1.5 teaspoons of salt. In another bowl, whisk together the milk, eggs, and peanut butter, then add to the flour mixture and knead until smooth. Pour the batter into a tall glass, setting the rest aside.
2. In a large, wide saucepan, heat 3-4 inches of peanut oil over medium heat to 350°F (180°C). Sprinkle a small amount of flour into a shallow bowl. Thread a quarter of each sausage onto an 8-inch-long wooden skewer. Dredge the sausages in flour, shaking off any excess.
3. Working in batches, dip the hot dogs into the battered cup; allow any excess to drip back into the cup, then lower the corn dogs into the hot oil. Fry, turning, until golden brown, 4-5 minutes per batch. Add more batter as needed.
4. Using tongs, transfer corn dogs to a paper towel-lined plate to drain; sprinkle with salt.