Corn Dogs with Tangy Sauce

Corn Dogs with Tangy Sauce
Serves 6
Sauce:
125 ml - 1/2 cup tomato sauce
30 ml - 2 Tbsp wholegrain mustard
30 ml - 2 Tbsp finely chopped gherkins
Corn Dogs:
12 viennas or frankfurters
120 g - 1 Cup polenta or mielie meal
70 g - 1/2 Cup self-raising flour, sifted
15 to 30 ml - 1 to 2 Tbsp sugar
50 g - 1/2 Cup grated cheddar cheese
125 ml - 1/2 Cup milk
2 Extra large eggs, lightly beaten
60 g butter, melted
Oil, for deep frying
Method:
Combine all the sauce ingredients and set aside.
Push a wooden skewer into each sausage.
Combine the polenta, flour, sugar and cheese in a bowl, making a well in the centre.
In a jug, mix together the milk, eggs and butter and pour into the center of the dry ingredients, stirring until you have a smooth batter.
Dip the sausages in the batter to coat and deep-fry in hot oil for 2 minutes or until brown.
Drain on paper towel and serve with the sauce.