1-First, line a large rimmed baking sheet with parchment paper and set it aside to keep things neat and promote even baking.

2-Next, remove the fresh boudin from its casing into a bowl, then crack two eggs over it and mix thoroughly by hand or with a fork until well combined.

3-Using a small cookie scoop, portion the mixture onto the prepared sheet pan to form 40 small balls, then freeze them for at least 30 minutes to help them hold their shape.

4-Set up a breading station with three bowls: one with 1 cup all-purpose flour, one with egg wash made from the remaining 4 eggs mixed with ¼ cup milk, and one with 2 ½ cups panko breadcrumbs.

5-Preheat your oven to 425°F and line another sheet pan with parchment paper if you like.

6-Remove the frozen balls and coat each one in flour, then egg wash, and finally breadcrumbs before placing them on the baking sheet in a single layer.

7-Spray the balls with oil spray, such as avocado or olive oil, and bake for 30 to 35 minutes until golden brown and crispy.

8-While they bake, whip up the dipping sauce by combining ¼ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 2 to 3 shakes hot sauce, and Cajun seasoning to taste; mix well and serve the balls warm with it.