Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk
until smooth. Season with salt and cayenne. Spear the sausage
links leaving a 1/2-inch from the top. Dip each sausage in the batter
, coating the sausage evenly. Gently lay the corndogs in the hot oil and fry
until golden brown, about 3 to 5 minutes, stirring for overall browning. Remove the corndogs from the oil and drain
on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with mustard.