Prepare the sausages:

• Insert a wooden skewer into each sausage or hot dog, leaving enough room at the bottom for easy handling. Set aside.

Make the batter:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, black pepper, and paprika.
• In a separate bowl, whisk together the egg, buttermilk, and mustard (if using).
• Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If the batter is too thick to coat the sausages evenly, add a little more milk to reach the desired consistency.

Heat the oil:

• In a large, deep skillet or pot, heat the vegetable oil over medium-high heat. The oil should be about 3-4 inches deep and heated to 350°F (175°C).
• To test the oil, drop a small amount of batter into it. If it sizzles and rises to the top immediately, the oil is ready.

Coat the sausages:

• Dip each sausage into the batter, rolling it to coat it evenly. Be sure to coat the sausage fully with the batter to create a thick, even layer.

Fry the corn dogs:

• Carefully lower the battered sausages into the hot oil, one at a time. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
• Use tongs or a slotted spoon to remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve:

• Serve immediately with your favorite dipping sauces like ketchup, mustard, or honey mustard.