Korean-Style Potato Corn Dog

Method

1. Boil and mash potatoes
2. Mix mashed potatoes with cornmeal, flour, salt, and pepper
3. In a separate bowl, beat eggs with milk
4. Dip sausages in egg mixture, then coat with potato-cornmeal mixture
5. Place on baking sheet, brush with melted butter
6. Bake at 375°F (190°C) for 15-20 minutes
7. Serve with gochujang sauce