Mini Corndogs with Creamy Honey Mustard

Whisk together Mayonnaise (1/4 cup), Dijon Mustard (1/4 cup), 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 (1/2 Tbsp), 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.

When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.

Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard. Enjoy!