Nick's Board Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Place the soft pretzel on the prepared baking sheet. Brush the top lightly with 1 tbs melted unsalted butter to refresh the crust and prevent drying.

Warm the pretzel in the oven for 8–12 minutes, until heated through and the exterior is slightly crisped. Remove and keep warm. If making ahead, wrap loosely in foil to retain softness and reheat 5 minutes before serving.

Cook sausages

Heat a large skillet over medium heat and add 1 tbs neutral oil. When the oil shimmers, add the Italian sausage links and Spanish pork links in a single layer.

Cook the links, turning every 2–3 minutes, until browned on all sides and cooked through — about 10–12 minutes total. Internal temperature should reach 160–165°F (71–74°C) depending on sausage type. If links are thick, reduce heat to medium-low after browning to finish cooking without burning.

Transfer sausages to a cutting board and let rest for 4–5 minutes to retain juices. Slice each link into 1/2-inch rounds or diagonal medallions for easy boarding. Keep warm or return briefly to the skillet to reheat just before serving.

Combine ingredients

In a medium bowl, combine 2 cups shredded sharp cheddar, 0.5 cups softened cream cheese, 2 tbs mayonnaise, and 3 tbs drained diced pimentos.

Add 1 tsp hot sauce, 0.5 tsp Worcestershire, 0.25 tsp smoked paprika, 0.5 tsp kosher salt, 0.25 tsp black pepper and 0.125 tsp cayenne (if using). Stir or beat with a fork or small whisk until fully combined and spreadable. Adjust salt or hot sauce to taste.

Transfer pimento cheese to a small bowl, cover, and chill for at least 10–15 minutes to let flavors meld. Bring back to near room temperature before serving if chilled heavily, so it's easily spreadable.

Sauté corn

Heat a skillet over medium-high and add 1 tbs unsalted butter. When melted, add 1 diced jalapeño and 1 tsp minced garlic; sauté 30–45 seconds until fragrant.

Add 1.5 cups corn kernels and cook, stirring occasionally, until corn develops a few golden brown spots and is warmed through — about 5–7 minutes.

Stir in 0.5 tsp smoked paprika, 0.25 tsp chili powder and 0.5 tsp kosher salt. Cook 30 seconds to bloom the spices, then remove from heat and stir in 1 tbs fresh lime juice and 1 tbs chopped cilantro (if using). Taste and adjust salt or lime as desired. Transfer to a small serving bowl.

Drain Packo pickles well. If whole or large, halve or quarter them for easier eating. Place pickles in a small bowl or ramekin. If pickles are very briny, rinse briefly and pat dry to balance the board flavors.

Place 2 tbs whole-grain mustard in a small bowl or ramekin. Arrange 4 sprigs of parsley or microgreens and set out toothpicks or small tongs for guests.

Choose a wooden board or large platter. Place the warmed soft pretzel to one side (whole or halved), set the bowl of pimento cheese and the bowl of spicy corn spaced around the board, and add the bowl of Packo pickles.

Fan the sliced Italian sausage and Spanish pork link medallions in separate piles near the dipping bowls so guests can combine bites. Nestle the whole-grain mustard on the board.

Garnish with parsley sprigs. Provide small spreaders or knives for the pimento cheese and toothpicks for the meats/pickles. Serve immediately while pretzel and meats are warm. Reheat components briefly if necessary before serving.