In a bowl sift flour, sugar, baking powder, salt, and cinnamon.
Whisk all the wet ingredients together; buttermilk, egg, melted butter, vanilla extract.
Mix the flour ingredients with the egg mixture.
Heat oil in a fryer or a pot over a medium-high heat to 350 degrees F.
Tip: If you don't have a thermometer to check the temperature gently drop a small batter into the oil and when it sizzles then it's hot enough or gently dip a ladle and if the oil sizzle around it it's time to start frying.
Add the cornmeal to the mixture. Half a cup at a time, slow down when you're pouring the second half, you don't want the batter too thick.
Insert the chopstick inside the sausage one at a time. Dip in the mixture and drain the excess. Make sure you don't insert all the way through, you can do about 2/3 all the way through the sausage.
My daughter that was helping stuck in all and dipped in the mixture, which made it faster. You can do that too or just do the ones you want to fry in batches.
Fry the coated sausage in the heated oil. Cook and flip when it's golden brown. It took about 2 minutes.
Repeat the process until you exhaust all the batter.
Serve with warm syrup. Enjoy!
If you think the ratio of the cornmeal is too much for you, use more flour. The recipe called for one cup you can use half a cup and substitute the remaining half for flour. So it will be 1.5 cups of flour instead of one cup of flour.