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 (as needed), and Finely Ground Black Pepper (as needed) 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!