Chorizo Corn Dogs with Grainy Maple Mustard

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.