Remove the Sausages from the freezer (it is best that they are still cold when you pack the mixture around them).

In a bowl, mix the cous, cous, boiling water, rosemary and a pinch of salt and pepper. Cover with a cloth and leave for 2 minutes to swell.

Fluff the cous cous with a fork, stir in the polenta and mayonnaise and add a bit more salt and pepper.

Mix well and then carefully coat the 6 sausages with the mixture, pressing it firmly around the sausages. (Don’t pack it too thickly)

Insert a kebab stick into the sausage so that it is supported firmly.

Deep fry each sausage until golden and serve with a dipping sauce of choice.