In a bowl, combine the dressing, eggs and half and half and stir well. Sprinkle in a ¼ cup of the cornmeal and stir well. You'll use the remaining corneal for sprinkling your surface.
Lay a sheet of plastic wrap on the counter and lightly sprinkle with some flour and then a light layer of cornmeal.
Form the dressing mixture into 4, 2-inch balls and roll out thinly. Place 1 sausage or hot dog in the center of the dressing and gently roll up with the plastic wrap to evenly coat the hot dog/sausage. Remove any excess and press firmly. Repeat with the remaining dressing and hot dogs.
Fill a Dutch oven, deep fryer or sauce pan about 2-inches deep with the fry oil. Preheat the oil to 350 degrees F. and fry until a deep golden brown. Place on a paper towel or wire rack. Serve warm.
For the Dipping sauce:2 tablespoons of spicy mustard3 tablespoons red plum jam or cranberry jelly/sauceIn a small bowl, whisk the ingredients together until smooth. Serve with the corn dogs.
