In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar. Whisk until smooth. Season with the salt and hot sauce.

In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.

Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.

Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom. Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.

Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, 5 to 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels. Sprinkle with Creole seasoning.

Serve the corn dogs with the mustard.