• Heat your grill to medium heat and cook the sausages over direct heat until cooked and grill marks appear, approx. 8 minutes.  Remove from grill and let cool.

Heat the oil to 350°F

• 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.