Mini Corndogs with Creamy Honey Mustard

Whisk together Mayonnaise (4 Tbsp) , Dijon Mustard (4 Tbsp) , Honey (2 Tbsp) , and Whole Grain Mustard (2 Tbsp) in a small bowl. Keep chilled until ready to use.

Into a pot or dutch oven, add Canola Oil (as needed) . Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350 degrees F (175 degrees C).

While the oil is heating, skewer the Cocktail Sausages (48) with 6-inch bamboo skewers.

In a bowl, whisk together All-Purpose Flour (1 cup) , Cornmeal (1 cup) , Buttermilk (1 1/4 cups) , Farmhouse Eggs® Large Brown Egg (1) , Honey (2 Tbsp) , Canola Oil (1 Tbsp) , Baking Powder (2 tsp) , and Salt (1/2 tsp) , and Finely Ground Black Pepper (1/4 tsp) until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages.