Mini corn dog with homemade mustard

Ingredients:

• 8 hot dog sausages, cut in half
• 8 tbsp canola oil
• 1 cup corn flour
• 0.5 cups wheat flour
• 1 tbsp. sugar
• 2 tsp baking powder
• 2 large eggs, lightly beaten
• 0.75 cups buttermilk
• Homemade mustard for topping, recipe below

Homemade mustard:

• 1 cup mustard powder
• 0.5 cup honey
• 2 tablespoons apple cider vinegar
• 0.5 cups toasted brown mustard seeds

Preparation:

1. Fill a Dutch oven or other heavy pan with canola oil and heat to 350°F (180°C). Line a plate with paper towels.
   
   In a large bowl, combine cornmeal, sugar, flour, baking powder, and 0.25 teaspoon salt. Add the eggs and buttermilk and mix well.
2. Dip each sausage in batterDrain any excess, then fry until golden brown, 3-5 minutes. Using a slotted spoon, transfer the corn dogs to a plate lined with paper towels to drain.
   
   Serve with mustard.
   
   Homemade mustardCombine mustard powder, honey, vinegar, mustard seeds, and 0.33 cups of water in a bowl. Stir. Transfer to an airtight container and store in the refrigerator for up to 1 month.