Preheat oven to 425 degree F and arrange racks in upper and lower thirds of oven. Drain skewers and spread cornmeal out on a plate
. Brush tops of pastry strips with egg. Roll 1 frank in 1 strip, pressing edge with fingers to seal while leaving both ends of frank exposed. Push skewer through one end of frank. Brush outside of pastry with egg and roll in cornmeal, coating evenly. Repeat with remaining strips, franks, egg, and cornmeal. Arrange, as coated, on 2 large baking sheets
, placing at least 1/2 inch apart.