Whisk together Mayonnaise (1/4 cup), Dijon Mustard (1/4 cup), Honey (2 tablespoon), and Whole Grain Mustard (2 tablespoon) in a small bowl. Keep chilled until ready to use.
Into a pot or dutch oven, add Canola Oil (to taste). 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 cup), Large Egg (1), Honey (2 tablespoon), Canola Oil (1 tablespoon), Baking Powder (2 teaspoon), and Salt (1/2 teaspoon), and Finely Ground Black Pepper (1/4 teaspoon) 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!