Pat the Lit'l Smokies dry with a paper towel and insert a coffee stir stick (or any small wooden skewer) into each sausage.
In a large bowl, combine the corn muffin mix, flour, egg, milk and salt. Whisk until no more lumps exist in the mixture.
In a large Dutch oven, heat the canola oil over medium-high heat until it reaches 350 degrees F.
Dip each skewered sausage into the batter before carefully placing it in the hot oil.
Cook the corn dog until it is golden brown on all sides, about 5 minutes.
Fry the corn dogs in batches, keeping them warm in a 200 degree F oven while you continue frying the remaining corn dogs.
Serve hot with mustard and ketchup.