Pour 2-3 inches of peanut oil into a large pot or Dutch oven. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C).

Pat the sausages dry with paper towels to remove any excess moisture. Insert wooden skewers halfway into each sausage, creating corndog sticks.

In a bowl, whisk together the milk, egg, honey, and olive oil until well combined. This is your wet ingredient mixture.

In the same bowl, whisk together the fine corn meal, all-purpose flour, baking powder, and salt. This is your dry ingredient mixture.

Gradually pour the dry ingredient mixture into the wet ingredient mixture, whisking continuously, until you achieve a thick batter consistency.

Pour the batter into a drinking glass, filling it almost to the top. Dip each sausage into the glass, fully coating it with batter. As you lift the sausage out of the batter, give it a little twirl and swirl to ensure even coating. Allow any excess batter to drip off.

Hold the coated sausages at an angle in the hot oil for about 7 seconds to let the batter seal, then carefully drop them into the oil. This step prevents the corndogs from sticking to the bottom of the pot.

Fry the corndogs for 5-7 minutes or until they turn golden brown, turning them as needed to ensure even browning. It's best to fry 2-3 corndogs at a time to maintain the oil temperature.

Once the corndogs are cooked to a golden-brown color, use tongs to transfer them to a paper towel-lined plate. This will help absorb any excess oil and allow them to cool slightly.

Serve your delicious Jalapeño Cheddar & Black Forest Corndogs while they're still warm. They're perfect for dipping in your favorite sauces or enjoying as a tasty snack!