Ingredients
Cornmeal Sausages
- as needed canola or peanut oil
- 48 mini cocktail sausages
- 48 6" bamboo skewers
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 1/4 cups buttermilk I used 1%
- 1 large egg
- 2 tbsp honey
- 1 tbsp canola or vegetable oil
- 2 tsp baking powder
- 1/2 tsp salt and pepper
- 1/4 tsp pepper
Creamy Honey Mustard
- 1/4 cup mayonnaise
- 1/4 cup dijon mustard
- 2 tbsp honey
- 2 tbsp whole grain mustard
Servings: pieces
Instructions
Creamy Honey Mustard
- Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
- Using a pot or dutch oven, add enough oil to come up at least 3". 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℉.
- While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
- 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.
Recipe Notes
-use a deep fryer if desired.
-I found cocktail sausages at Costco.
-pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.
-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.
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