For the grainy maple mustard: Mix together the mustard and syrup in a bowl and set aside.
For the beer batter: Mix together the cornmeal, flour, baking powder, salt and pepper in a medium bowl. Stir in the beer, honey and eggs
For the corn dogs: Heat oil to 350 degrees F in a deep saucepan
over medium heat. Insert wooden skewers into the sausages
, and then dip completely into the batter
to coat. Fry
2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain
on paper towels.
Serve with a small bowl of the grainy mustard
on the side.