Mini corn dog on a skewer

Ingredients:

• 450 g beef hot dog sausages, each cut into 3 pieces
• 0.25 cups cornstarch
• 1.5 cups corn flour
• 0.5 tbsp. self-raising flour (flour with baking powder and salt)
• 3 tablespoons of sugar
• 1.25 cups buttermilk
• You will need: 40 pcs. 15-cm wooden skewers, soaked in water for 30 minutes

Preparation:

1. Pour vegetable oil into a large roasting pan to a depth of 10 cm. Heat the oil to 180°C.
   
   Place cornstarch in a small bowl. Thread a piece of sausage onto the end of each skewer. Roll the sausages in the cornstarch, gently shaking off any excess.
2. In a large bowl, combine the cornmeal, flour, and sugar. Add the buttermilk and whisk until smooth.
   
   Holding the tips of the skewers, dip the sausages into the cornbread batter until completely coated. Carefully place the battered sausages into the hot oil. Fry until golden brown, 2-3 minutes. Drain on paper towels. Cook all the sausages in this manner.
   
   You can add zesty mustard to your corn dogs for dipping (see recipe).