• Using a countertop mixer, add milk, olive oil, yeast, brown sugar and cornmeal. Mix on low speed until well combined.
• Add flour, salt, baking powder and chives. Mix on low speed until well combined.
• Increase speed to medium and mix for 4-5 minutes, or until a smooth dough forms. (Note: If dough is sticky, just add more flour 1 Tbsp at a time until dough pulls away from side of mixing bowl.)
• Transfer dough into a large, oiled bowl. Cover and place in a warm location for 45 minutes, or until dough has doubled in size.
• Meanwhile, using either olive oil or cooking spray, lightly grease a medium skillet. Place sausage in skillet and cook over medium-high heat for 5-6 minutes, turning occasionally.
• Add ½ cup of water to skillet, cover and reduce heat to simmer. Cook for 12-13 minutes, or until sausages are fully cooked. Remove from skillet and set aside to cool.
• Once cooled, insert wooden skewer into sausage; set aside.
• Preheat oven to 450°F. Spray a parchment-lined sheet pan with baking spray; set aside.
• Turn dough out onto lightly-floured countertop. Divide dough into 10 pieces (~2 oz. each).
• Working with one piece of dough at a time, roll dough into a 10” long piece. Wrap two pieces of dough around each of the skewered sausages, pinching edges lightly to seal dough. Place on prepared sheet pan. Repeat with remaining dough.
• In a small dish, whisk together egg with 1 Tbsp of water. Brush tops of corndogs with the egg wash.
• Bake at 450°F for 13-15 minutes, or until golden brown in color.
• Serve with mustard or Cajun dipping sauce.

For the Cajun Dipping Sauce

• Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)