Step 1

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

Step 2

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

Step 3

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

Step 4

Massage the egg into the boudin until combined.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

Step 9

Remove the boudin balls from the freezer.

Step 10

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

Step 11

Transfer to the egg mixture and dunk until covered.

Step 12

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

Step 13

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.

Step 14

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

Step 15

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

Step 16

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.

Step 17

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