Mini Breakfast Corn Dogs in 40 Minutes

Instructions:

1. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
2. In a separate small bowl, beat the egg and whisk in the milk. Pour the wet ingredients into the dry mixture and stir until just combined; do not overmix.
3. Pour the finished batter into a tall glass or narrow jar to facilitate easy dipping.
4. Pat the pre-cooked breakfast sausages dry with a paper towel and lightly coat each one in vegetable oil to help the batter adhere.
5. Dip each sausage straight down into the glass of batter, swirling slightly to ensure a thick, even coating.
6. Heat canola oil in a deep skillet or small pot to 350°F (175°C).
7. Fry the coated sausages in small batches of 4 or 5 for 90 seconds to 2 minutes, turning occasionally, until deep golden-brown.
8. Remove with a slotted spoon and drain on a wire rack or paper towels.