3 cans (5oz each) Vienna sausages or 1 lb. cocktail weiners
1 egg
1/3 cup milk
1 cup Bisquick baking mix
2 tbsp. yellow cornmeal
1/2 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. cayenne red pepper
Ketchup and mustard

Cut sausages crosswise into thirds. Slightly beat egg; blend in milk. Mix in remaining ingredients except ketchup and mustard. In metal fondue pot, heat salad oil (2") to 375F; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.

Spear sausage pieces (dry) with fondue forks and dip into batter, allowing excess to drip off. (If batter thickens while standing, mix in a small amount of milk.) Place dipped sausage pieces into hot oil. Cook until brown, 2 to 3 minutes; drain. If you wish, insert a wooden skewer in each Batter Frank. Dip into ketchup and mustard.

6 servings.

Other foods to Batter-fondue:

Meat and Fish: Cooked cleaned shrimp, cubed cooked ham, cubed cooked turkey.

Vegetables: Uncooked cauliflowerets, onion rings, cherry tomatoes, zucchini slices.

Fruits: Pineapple cubes, apple slices, banana slices.