Put three slits into one end of each sausage. Boil for 30 seconds. Drain and set aside.
Cut chikuwa into 5 even pieces. Place chikuwa over each sausage and make a slit horizontally, cutting a little into the sausage. Push a kernel of corn into the slit of the sausage.
In a bowl, combine ingredients for the bread and mix to combine. Pour batter into a heat-proof dish and steam on medium heat for 2 minutes. Then place sausages into the half-cooked batter. Cover and steam for another 10 minutes. Garnish with parsley for added color.