Ingredients:

  • 1 pound (454g) high-quality smoked sausage or hot dogs, cut into 1-inch (2.5 cm) pieces
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 cup (160g) yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • Vegetable oil, for frying
  • Wooden skewers, cut into thirds or cocktail sticks
  • 1/2 cup (120ml) prepared yellow mustard
  • 2 tablespoons honey
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon smoked paprika

Instructions:

  1. Cut the sausage into 1-inch (2.5cm) pieces. Pat dry with paper towels and lightly dust with flour.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.
  3. In a separate bowl, whisk together the egg and buttermilk. Pour the wet ingredients into the dry ingredients and whisk until just combined. Let the batter rest for 5 minutes.
  4. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a candy thermometer to monitor the temperature.
  5. Skewer each sausage piece with a wooden skewer or cocktail stick.
  6. Dip each sausage piece into the batter, making sure it’s fully coated. Let any excess batter drip off.
  7. Carefully lower the battered sausage into the hot oil, cooking in batches to avoid overcrowding. Cook for 2-3 minutes, or until golden brown and crispy.
  8. Remove the corn dog bites with a slotted spoon or spider and place them on paper towels to drain excess oil.
  9. Whisk together all the ingredients for the spicy honey mustard dip in a small bowl.
  10. Serve the mini corn dog bites immediately with the spicy honey mustard dip.