Cut the cooked sausage down the middle and then again into fourths. Roughly chop.
In a large bowl, mix together the sausage with 4 eggs, the mayonnaise, mustard, onion and bread crumbs. Mixture should be stiff. If necessary, add a little more breadcrumbs until a tight batter is formed.
Use three bowls to set up a dredge station. Place flour in the first bowl. The remaining 2 eggs with 2 tbsp water (combined with a whisk, or fork) in the second bowl. And the bread crumbs, corn meal, salt and pepper mixed together in the third bowl.
Using moist hands, roll together a bite-sized ball of the batter. Roll this in the flour, shaking off excess. Then roll in the egg, letting excess drip off. Then roll in the breadcrumb/corn meal mixture to cover. Place breaded balls on a baking sheet and place in the refrigerator for at least 20 minutes, to firm up.
Remove the beignets from the refrigerator and carefully add 3 to 4 balls to the hot oil with a fork. Carefully move the beignets around in the oil until browned evenly on all sides, about 2 to 3 minutes. Remove with a metal slotted spoon and place on paper towel-lined plate. Repeat with remaining beignets.
Place cooked beignets on a platter and drizzle with Alabama White Sauce and a sprinkle of parsley. Serve at once with more white sauce on the side.