Take a bowl, add garlic powder, onion powder, salt and lemon juice. Mix it well.
Add the chicken sausages to the bowl and toss it well. Marinate for 30 minutes.
Heat water in a large pot over a high flame. Add salt and give it a quick stir. The water should be a little too salty. This will give flavour to the spaghetti.
Once it comes to a boil, add the spaghetti to the pot. Don’t break them, they’ll soften in a few minutes. Stir it occasionally. Otherwise, the pasta may stick to each other or to the pot.
Check the pasta’s doneness before draining it. It should be al dente or a little chewy. Then drain the water and keep the spaghetti in a bowl. Allow it to cool down a little.
Then pour 1 tablespoon lemon juice and cornflour into the bowl. Give it a gentle mix. Make sure you don’t break the strands.
To make the sausage mummies, take a sausage and wrap the spaghetti strands around it. The cornflour will make the pasta strands sticky and will keep them in place. Leave a little gap on one end for the eyes.
Heat oil over medium flame. Once hot reduce it to low. Then carefully drop the wrapped sausages and deep fry until golden in colour.
After frying all the sausages, allow them to cool down a bit. Them dip a toothpick in tomato ketchup and make a pair of eyes on to each mummy. Place sesame seeds on each dot of ketchup.
Serve warm with ketchup or any other dip of your choice.