In 1952, a butcher in the Netherlands came up with a dish he called Slavink, which was made from a sausage filling of beef and pork wrapped in bacon. News of his invention spread quickly when it started winning awards, and soon, you could find a version of it across Europe, including blinde vink, another Dutch classic that involved veal, and the English, beef olives. This version takes its inspiration from the blinde vink but puts a French-Kalahari spin on it with the use of pork, pistachios and a tangy mustard sauce.


TIME: mustard seeds overnight + 2 hours | SERVES: 8


for the pork olives

1 x 375 g Eskort Mediterranean Pork Sausages

25 g pistachio nuts, roughly chopped

finely grated zest of 1 lemon

1 Eskort Pork Fillet (about 500 g)

olive oil

salt and freshly ground black pepper

for the mustard sauce

125 ml Dijon mustard

125 ml creamy mayonnaise

5 ml turmeric

15 ml red wine vinegar

for the pickled mustard seeds

250 ml white wine

(50 g) 65 ml sugar

65 ml water

15 ml red wine vinegar

65 ml mustard seeds

for the pickled vegetables

65 g (80 ml) sugar

50 ml white wine vinegar

50 ml water

3 ml black peppercorns

1 bay leaf

1 bulb fresh fennel

4 radishes

pea shoots for garnish


for the pork olives

Press the sausage meat out of the casings. Add the pistachio nuts and lemon zest, Mix well and keep one side. Cut the pork fillet into 4 equal pieces. Slit the fillet horizontally, but not completely open. Place a piece of fillet between two sheets of baking paper, then flatten with a rolling pin. Divide the sausage meat in four and place on the flattened piece of pork fillet. Roll and place the pork olive in a sealable bag. Repeat with the rest. Place each pork olive in separate bags.

Bring a large saucepan with water to the boil. Place the bags in the saucepan and let it simmer for 45 minutes. Take out and let it rest for 10 minutes. Drizzle some olive oil in a frying pan. Remove the pork olives from the bags and season with salt and pepper. Fry the olives on all sides until brown. Trim the edges of the olives and slice each one in two.

for the mustard sauce

Mix all ingredients and keep to one side.


for the pickled mustard seeds

Place the wine, sugar, water and vinegar in a saucepan. Bring to the boil and add the mustard seeds. Let it simmer for 20 minutes. Take off the heat and leave overnight.


for the pickled vegetables

Place the sugar, vinegar, water, peppercorns, and bay leaf in a saucepan. Bring to the boil. Thinly slice the fennel and radishes. Pour the hot liquid over the vegetables and leave until cool.

Arrange the pickled vegetables on a serving plate with the sliced pork, add the sauce and garnish with pea shoots.