From On A Stick! by Matt Armendariz I tried these with chickpea flour in place of the cornmeal, thinking that would add an extra touch of l’exotique, which it did. If you use it, you’ll need to add an extra tablespoon of milk to the batter, to thin it to the right consistency for dipping. You try them with any sausages that are available. Or just go with regular hot dogs. I cooked the merguez on a baking sheet prior to dipping and deep-frying, but they can be pan-fried as well, draining them well before using.