My experience with smoked sausage (spicy smoked sausage as it is labeled but not spicy) at Makro is 4 to 5 links which is 500 grams. I would simple cut each link in half, so you would have 8 pieces for 4 links or 10 pieces for 5 links. Once you have the sausage cut into pieces, cook on the stove top in a hot pan to warm them through, remove from the pan and insert the skewers or chopsticks in each one.

Spread 1/4 cup of the flour in a dish and roll each sausage in the flour to lightly coat, then set aside.

In a mixing bowl, mix the remaining flour (1/2 cup), corn meal, baking powder, baking soda, sugar, ground red pepper, eggs, buttermilk, and dill pickle juice until the batter is smooth.

Heat the oil in a deep heavy skillet or a deep fryer to 190 C. Using a pan, you want the oil 1-3 inches deep. Deeper the oil you can cook each sausage at one time, shallow oil you just turn to keep cooking until the sausage is golden brown.

Dip each skewered sausage into the batter and carefully insert into the hot oil and cook 1-2 minutes until golden brown, if the oil is shallow, just turn the sausage part way through to cook the whole thing to golden brown. Cool on a paper towel to drain excess oil, and serve with your favorite dip, like mustard, spicy mustard, or ketchup.