Father’s Day BBQ Pork & Bratwurst Board
with Cajun Mac ’n’ Cheese, Slaw & Dill Pickles | 4 servings
Summer entertaining is all about the BBQ (and the sausages!) and who loves BBQ more than the father in your life? For Father’s Day, we kicked these classics up a notch with mix ’n’ match options galore. You’ll serve pulled pork in a vinegary BBQ sauce with creamy Cajun-spiced mac ’n’ cheese, juicy grilled brats, a homemade creamy Dijon slaw, and tangy dill pickles, plus brioche buns to make your perfect sando—or not! Feel free to enjoy it right off the board, family-style, so Dad can build his dream plate!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Cavatappi Pasta
(Contains Wheat)
8 tablespoon
Mayonnaise
(Contains Eggs)
10 teaspoon
Red Wine Vinegar
4 teaspoon
Dijon Mustard
8 ounce
Shredded Red Cabbage
2 tablespoon
Cajun Spice Blend
18 ounce
Bratwurst
16 ounce
Pulled Pork
1.5 cup
BBQ Sauce
8 ounce
Cream Sauce Base
(Contains Milk)
2 cup
White Cheddar Cheese
(Contains Milk)
4 unit
Brioche Buns
(Contains Wheat)
2 unit
Sliced Dill Pickle
Not included in your delivery
1 teaspoon
Cooking Oil
¾ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Instructions
Bring a large pot of salted water to a boil. Once boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. (Keep pot handy for Step 5!)
Wash and dry produce. While pasta cooks, in a medium bowl, whisk together half the mayonnaise, half the vinegar, half the mustard, and 1½ tsp sugar. Add cabbage season with salt and pepper; toss until evenly coated.
In a small bowl, whisk together remaining mayonnaise, remaining mustard, and 1 tsp Cajun Spice Blend. Rinse whisk.
Heat a drizzle of oil in a medium pan over medium heat. Add sausage* and sear until browned all over, 6-8 minutes. (You may need to cook in batches. If sausage begins to brown too quickly, reduce heat to medium low.) Reduce heat to low and cover pan with lid; cook until cooked through, 5-7 minutes more. Keep covered off heat until ready to serve. GRILLING ALTERNATIVE: Add sausage to grill or grill pan. Grill until browned and cooked through, 10-12 minutes per side. (If sausage begins to brown too quickly, reduce heat to medium low.)
Meanwhile, tear (or chop) pulled pork* into smaller pieces. Heat a large pan over medium heat. Add pork and cook until pork begins to brown, 2-3 minutes. Stir in BBQ sauce, remaining vinegar, and ¼ cup water; reduce heat to medium-low, cover, and cook until pork is warmed through and sauce has thickened slightly, 2-3 minutes more. Keep covered off heat until ready to serve.
While sausage and pork cook, return pot used for pasta to medium-low heat. Add cream sauce base and remaining Cajun Spice Blend; bring to a simmer and cook, whisking, until slightly thickened, 1 minute. Reduce heat to low and whisk in cheddar cheese until melted and smooth. Stir in drained cavatappi, adding reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce (we used ⅓ cup). Taste and season with salt and pepper.
Halve and toast buns. Cut sausage into 1-inch-thick slices. Transfer BBQ pork, mac ’n’ cheese, slaw, pickles, and Cajun mayo to individual serving bowls and place on a large board or platter. Fill remaining gaps on board with buns and sausage slices. Serve family style.
Bratwurst Sausage is fully cooked when internal temperature reaches 160°.
Pulled Pork is fully cooked when internal temperature reaches 160°.
