Mix all the dry ingredients together in a bowl. Do the same with the wet ingredients. Then whisk the wet ingredients into the dry ones. Add more buttermilk if needed until the consistency is thick and creamy.
Skewer the sausages on wooden sticks. Pour the batter into a tall glass or similar container. It should be able to hold the sausage. Dust the sausages lightly with cornstarch so the batter can stick.
Then dip the sausages in the batter and immediately place them in hot oil for frying. Lower the heat a bit and let the sausages fry for 4-5 minutes until golden brown. Do not place too many sausages in the fryer at once, or they may stick together.
Let them drain on paper towels and serve immediately!
Boil the sugar and water together with the lemon zest until the sugar is completely dissolved. Let it steep for about an hour. Add the lemon juice and strain out the lemon zest. Dilute with water to the desired strength. Plenty of ice cubes and a sprig of lemon balm or mint.
Place all the ingredients in a small pot and let it simmer gently until the mixture thickens. Adjust the taste.
The barbecue sauce can keep for a long time in the fridge.
