Sausage Meat & Portobello Sloppy Joes
with Cacio e Pepe Mayo-Dressed Slaw
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
Expand the definition of fully loaded sandwiches. Pork sausage meat is a simple start for Sloppy Joes, enhanced with portobello mushroom, and packed into toasted buns. Cracked peppercorns, Grana Padano cheese and balsamic give the slaw the cacio e pepe treatment.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 1 Portobello mushroom
- 150g Shredded cabbage
- 15ml Balsamic vinegar
- 30ml BBQ sauce
- 30ml Mayonnaise
- 2.5g Peppercorns
- 25g Grana Padano (contains rennet)
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt
Total Fat
31 g
Saturated Fat
6 g
Sodium
1840 mg
Total Carb
54 g
Sugars
13 g
Protein
39 g
Fibre
5 g
Preparation
Make the filling
- Remove the stem from the mushroom; thinly slice.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat* and mushroom. Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
- Add the BBQ sauce and ⅓ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until slightly thickened.
Make the cacio e pepe mayo
- Meanwhile, in a large bowl, combine the mayo, vinegar, cheese and the peppercorns.
Make the slaw
- Preheat the oven to 450°F.
- Thinly slice the radishes.
- To the bowl of cacio e pepe mayo, add the cabbage, radishes, a drizzle of oil and a pinch of salt; toss well.
Toast the buns
- Toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the filling, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
