Line a large rimmed sheet pan with parchment paper. Set aside.

Remove the boudin from the sausage casing into a large bowl.

Break two eggs, and mix with a fork. Pour on top of the boudin.

Massage the egg into the boudin until combined.

Scoop the boudin and egg mixture with a 1-tablespoon cookie scoop onto the prepared sheet pan in a single layer until 40 boudin balls have been made.

Transfer the sheet pan to the freezer, and freeze for at least 30 minutes.

Before removing the boudin balls from the freezer, create your breading station with three separate bowls. (I like to use wider bowls for this process.) Pour the flour into one bowl, the panko breadcrumbs into another and the remaining 4 eggs into another. Add the milk to the eggs. Break the eggs and whisk with a fork.

Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.

Remove the boudin balls from the freezer.

Place a boudin ball in the flour, and roll until coated.

Transfer to the egg mixture and dunk until covered.

Transfer the boudin ball to the breadcrumbs, and roll in those until completely coated.

Place the breaded boudin balls onto the prepared sheet pan in a single layer with a little bit of space between each out to ensure browning. Repeat until all the boudin balls have been breaded.

Spritz the boudin balls with avocado oil spray (or olive oil spray) before placing into the preheated oven.

Bake for 30-35 minutes, or until the exterior of the boudin balls is golden brown and crispy.

While the boudin balls bake, make the dipping sauce. Combine the mayonnaise, ketchup, lemon juice, Worcestershire, 2-3 dashes of hot sauce in a bowl. Mix until combined. Taste and season with Cajun/Creole seasoning.

Serve the warm boudin balls with the dipping sauce, and enjoy!