In a medium bowl, whisk the first 6 ingredients together. Add egg and milk and mix until batter is smooth, without any lumps. Chill and let rest in the refrigerator for 25 minutes.
In a medium bowl, mix sausages with the 2 tablespoons of flour. Coat sausages well with flour, shake the excess off (this will help the batter stick to the sausages).
Preheat oil to 350ºF in a deep saucepan or dutch oven over medium heat. Skewer sausages and dip each one in batter until well coated. If the batter is too thick you can thin it with a little bit of milk. Shake off excess and fry for 3-4 minutes or until lightly browned.
Use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs for even browning. Transfer to a paper towel-lined plate to dry off excess oil. Repeat the breading and frying process with the remaining sausages. Serve immediately.