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1
Heat the oven to 250 degrees F and arrange a rack in the middle.
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2
Set a wire rack over a baking sheet; set aside.
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3
Pour the oil into a Dutch oven or a large, heavy-bottomed pot.
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4
Heat over medium-high heat until it reaches 350 degrees F on a deep-frying/candy thermometer.
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5
Meanwhile, insert 2 toothpicks into the cut side of each piece of sausage, leaving about 1 1/4 inches of the toothpicks exposed on one side; set aside.
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6
When the oil is almost ready (about 300 degrees F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl.
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7
Whisk the beer, eggs, honey, and sugar together in a large bowl until combined and the sugar has dissolved.
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8
Add the cornmeal mixture to the beer mixture and stir with a rubber spatula until just combined.
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9
Pour some of the batter into a short, narrow container or drinking glass, leaving 1 inch of room at the top.
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10
When the oil is ready, evenly dip a sausage piece into the glass of batter by holding the toothpicks and rotating the sausage as needed until its completely covered with batter.
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11
Immediately place it in the hot oil.
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12
Repeat with 4 more sausage pieces.
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13
Fry, turning occasionally, until light golden brown all over, about 2 minutes.
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14
Using tongs, transfer the sausage dogs to the wire rack on the baking sheet and place in the oven.
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15
Repeat with the remaining sausage pieces, working with 4 or 5 at a time, refilling the glass with batter as needed, and letting the oil return to 350 degrees F between batches.
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16
(When you reach the last few sausage pieces, you may need to tilt the glass sideways while rotating the sausages to evenly coat them with batter.)
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17
Serve immediately with mustard for dipping.
