Pogos with Dill Pickle Mustard Sauce | William J. Walter

Ingredients

• 1 bunch of dill, finely chopped
• 125 ml (½ cup) dill pickles, finely chopped
• 250 ml (1 cup) mayonnaise
• 30 ml (2 heaping tablespoons) Dijon mustard
• 30 ml (2 heaping tablespoons) regular yellow mustard
• Salt and pepper
• 250 ml (1 cup) cornmeal
• 125 ml (½ cup) all-purpose flour
• 10 ml (2 teaspoons) baking powder
• 5 ml (1 teaspoon) salt
• 5 ml (1 teaspoon) freshly ground black pepper
• 15 ml (1 tablespoon) paprika
• 15 ml (1 tablespoon) sugar
• 1 egg
• 375 ml (1½ cups) buttermilk
• 20-25 skewers or wood sticks
• 8 William Swiss sausages, ends removed, cut into thirds