Corn dogs in sweet pepper batter

Ingredients:

• 10 - 12 raw Italian sausages (about 1 kg)
• 1 tbsp peanut oil + extra for deep frying
• Half an onion, chopped
• 2 small sweet peppers (1 red, 1 green), finely chopped
• 2 cloves garlic, crushed
• 1 and 1/4 cups finely ground cornmeal
• 2 cups premium wheat flour
• 2 tablespoons of sugar
• 2 tsp baking powder
• 1 teaspoon mustard powder
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 cup of milk
• 2 large eggs
• 0.5 cup finely chopped parsley
• Warm marinara sauce, for dipping

Preparation:

1. Preheat oven to 230°C (430°F). Prick the sausages several times with a fork and place them on a baking sheet. Bake until lightly browned, about 15 minutes. Let cool.
2. Meanwhile, heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, garlic, 1/2 teaspoon salt, and a few grinds of black pepper; cook, stirring occasionally, until the vegetables are softened and lightly browned, about 7 minutes. Transfer to a plate and let cool.
3. In a large saucepan or Dutch oven, heat 2 inches of peanut oil over medium heat until it reaches 350°F (170°C) on a deep-fry thermometer. In a large bowl, combine the cornmeal, 1 cup of all-purpose flour, sugar, baking powder, mustard powder, oregano, paprika, and 1 teaspoon of salt. In a medium bowl, whisk the eggs and milk. Add the milk mixture to the flour mixture along with the parsley and knead until smooth. Stir in the fried onions and peppers.
4. Thread each sausage onto an 8-inch wooden skewer. Sprinkle the remaining 1 cup flour into a shallow bowl. Working in batches, coat the sausages in the flour, turning to coat completely, then dip in the batter to coat, letting any excess drip back into the bowl. Fry the sausages (with the sticks) until golden brown, about 4 minutes. Transfer to a paper towel and sprinkle with salt. Serve with marinara sauce.