Father’s Day BBQ Pork & Bratwurst Board

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.