(Each guest will “cook” his own)

3 cans (4 oz. each) can sausage or 8 franks, cut in thirds

1 cup margarine

1 cup milk

2 eggs, beaten

2 tbsp. corn oil (or cooking oil of your choice)

1/2 tsp. mustard (dry)

2 cups pancake mix

2 cups corn oil (or your choice)

Heat margarine and 2 cups oil in a saucepan. When mixture bubbles, pour into a two-quart “Fondue Pot.” Place fondue dish on stand over heat.

Combine milk, eggs, 2 tablespoons oil and mustard. Mix well and add to pancake mix. Beat until batter is smooth. When oil in fondue dish begins to bubble, spear each sausage or frank with a fondue fork and dip into batter, lower sausage into hot oil. Fry until golden brown. Dip in sauce of your choice. See recipes below.

Spicy Bar-B-Cue Saue

Sour Cream-Horseradish Sauce

Mustard Sauce