Warm the sausages so they are not frozen or cold. They don’t need to be hot, but you don’t want them cold.

In a medium mixing bowl whisk together the flour, sugar, baking powder, and salt. In another mixing bowl combine the milk, egg, melted butter, and maple syrup until combined.

Add the dry ingredients to the wet ingredients and mix until almost combined. A few flour clumps left is just fine. Do not overmix.

Heat the oil in a heavy-bottomed dish so it’s at least 4 inches deep over medium high heat. You want the oil to be about 370 degrees F for frying.

Once the oil is hot, pour the batter into a tall cup and push 1 ½ sausage onto a skewer or sucker stick.

Dip the sausages into the batter cup and place in the oil. Hold the stick for 2 seconds and then spin the stick so the other side is at the bottom. This ensures you get a round breakfast corndog instead of a weird shaped one that flattens when it hits the bottom of the pot.

After holding the stick for a few seconds, you can let go gently to let it submerge into the oil. It will take about 45 to 60 seconds to fully cook one. Rotate them with tongs as they cook, if they don’t flip on their own.

Remove from the oil and place on a wire cooling rack to let any remaining oil drip and to cool for a few minutes before serving.

Dip in more maple syrup or dust with powdered sugar for a sweeter breakfast corn dog.