1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
1/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total) or 4 links turkey brauts
Ketchup and mustard, for serving (optional)
If using fresh turkey brauts. Spray a skillet with olive oil cooking spray and cook brauts over medium heat until browned on all sides and firm to the touch.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.