· 1 ½ cups all-purpose flour, plus more for dusting sausages
· 2/3 cup yellow cornmeal
· 2tsp baking powder
· 2tsp sugar
· Coarse salt and ground pepper
· 2/3 cup milk
· 2 large eggs, lightly beaten
· 2tsp vegetable oil
· Sausages (as required)
· Ketchup and mustard, for serving (optional)
Preheat oven to 190ºC. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, half teaspoon salt, and one-fourth teaspoon pepper. Make a well in centre; add milk, eggs, and oil and mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a one and a half inch handle. Dust with flour; tap off excess. Using the handle, rotate each sausage over the bowl as you spoon the batter to coat evenly. Place on the sheet; bake for about five minutes and remove from the oven. Using a spatula, reapply batter that has slipped onto sheet. Return to the oven and bake until golden for 20 minutes. Serve with ketchup and mustard, if desired.