I changed a basic recipe -

I took a basic recipe for corn dogs -

1 cup all-purpose flour
2/3 cup yellow corn meal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
3/4 cup milk
1 large egg, beaten
1 package (16-oz.) hot dogs, patted dry
8 (6-inch) wooden skewers
1 cup or more vegetable oil

COMBINE flour, corn meal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs.

ADD oil to 2-inch depth in electric skillet or large skillet; heat to 350° F.

DIP hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and ketchup.

and I made some slight changes to it -

1 c. flour
3/4 c. cornmeal
2 T. sugar
2 T. baking powder
1 t. kosher salt
1 egg
1 c. milk
1 t. hot pepper sauce

For dredging:
1/4 c. flour
3/4 t. Creole seasoning

Instead of hotdogs - use links of hot sausage - such as andouille.

Skewer sausage - dredge in 1/4 c. flour and Creole seasoning, tap off excess and dip in batter.

Deep fry in hot oil until done.

Drain and serve with Dijon mustard.