Peel and chop the potatoes into chunks, then boil them in water until fork-tender.
Drain the potatoes and mash them until smooth. Season with salt and black pepper.
Cut the sausages in half and slice the mozzarella block into rectangular pieces matching the thickness of the sausages. Thread one piece of sausage and one piece of cheese onto each wooden skewer.
Take a handful of the mashed potato mixture, flatten it in the palm of your hand, and wrap it completely around the skewered sausage and cheese.
Set up a breading station. Coat the potato-wrapped skewers in flour, dip them into beaten eggs, and finally roll them in panko breadcrumbs until fully coated.
Deep fry the corn dogs in hot oil until they are golden brown and crispy all over. Remove and let drain.
Drizzle the finished corn dogs with ketchup and mustard before serving.
Cook it hands-free.
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