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Flavours of home is a series of recipes from around the world cooked by people at home in Otago. Today, Linda McCallum-Jackson, from Havoc free-range pig farm, shows us how to cook one of her favourite pork recipes.
Linda McCallum-Jackson grew up in Auckland where she worked in human resources and other aspects of the corporate world.
At the end of 1999, she met Ian Jackson, who loved faming pigs on his free-range farm at the foot of the Hunter Hills near Waimate.
She left corporate city life and turned her hand to raising piglets.
Together they established Havoc, their own brand of pork and pork products, and have been selling their wares at the Otago Farmers Market in Dunedin since 2003.
Thanks to Afife Harris.
Steamed piggy rolls
(makes 18 rolls)
6 slices pork schnitzel
6 slices ham
1 air-dried spicy Italian sausage
1 chopped onion
4 or 5 chopped mushrooms
18 rosemary quills
salt and pepper to taste
To make the filling
Stir in the chopped onion and mushrooms. Remove the skin from the Italian sausage and crumble into the pan with the onions and mushrooms.
Season to taste - there is already salt in the ham so taste before adding more.
Cook until onion is transparent and fragrant.
To make the rolls
Lay out a slice of schnitzel, place a slice of ham on top and cut each into three.
Put a small spoon of filling at one end of each strip, roll up and secure with a rosemary quill.
Place in a steamer over hot water and steam for 4 minutes with the lid on the pot.
These rolls can be served hot as a main with rice and greens (three or four are enough for a meal), or cold as finger food with soy sauce for dipping.
If you are serving these rolls as finger food, put two quills in each roll before steaming and when cooked cut in half to make two small rolls.
They are easier to cut and hold together better when cooked.
Havoc's spicy Italian sausage is air-dried and well flavoured, so only one or two are needed to flavour a whole dish based on rice, lentils or beans, or to top a pizza.