Steam-Baked Cajun Pork Sausage Rolls

Emily Rhodes
Emily Rhodes
September 7, 2023
These flavor-packed sausage rolls are made using a combination of ground pork and Cajun seasoning. Starting from plain ground pork means the flavors are cleaner and the texture better than any sausage roll you can buy. And because the steam in the Anova Precision Oven does amazing things to pastry, this flavorful meat mix has an incredibly flaky crust. They're always first to go at a party! You can use either your favorite store-bought Cajun seasoning in this recipe, or you can make one yourself. Combine two parts each of paprika, kosher salt, and garlic powder; one part each black pepper, white pepper, onion powder, oregano and cayenne pepper; and 1/2 part of dried thyme. If your store-bought seasoning mix doesn’t contain salt, add 1 tsp fine salt to the meat mixture.
Prep Time
Cook Time
Steam-Baked Cajun Pork Sausage Rolls
5 (4)
2 large
onions (about 150g each), peeled and halved
1 lb (450g)
ground pork
1 cup (100g)
fresh white breadcrumbs
1.5 Tbsp
Cajun seasoning (see note)
3 sheets
frozen pre-rolled puff pastry, thawed and chilled
1 large
egg, for glazing
Ketchup, for serving (optional)

1. Preheat Oven

Sous Vide Mode: Off
Steam: 60%
Temp: 374°F
Heat: Rear

2. Prepare the Filling

Place the onions in a food processor and process until they're very finely chopped. Transfer to a large bowl and add the pork, breadcrumbs, and Cajun seasoning. Use your hands and really squash and scrunch everything together to make a sticky mixture. If you want to prep ahead, you can put the meat mixture into the fridge at this point and keep it there for up to 4 hours.
Prepare the Filling

3. Portion the Filling

When you're ready to make the rolls, press the filling down in the bowl to make an even circle. Use a butter knife to divide the circle into 6 wedges.
Portion the Filling

4. Assemble the Sausage Rolls

Remove the pastry from the refrigerator and cut each square in half so you have 6 rectangles. Place one portion of filling onto each piece of pastry, squashing it into logs all the way along the long sides.
Assemble the Sausage Rolls

5. Roll Up and Cut the Sausage Rolls

Roll up each piece of pastry to tightly enclose the filling, seam side down. Use a sharp knife to cut each roll into 4 pieces, then transfer to a parchment- or silicone mat-lined baking sheet.
Roll Up and Cut the Sausage Rolls

6. Glaze and Bake

Whisk the egg with 1 tablespoon of water and brush over the tops of the rolls. Transfer to the oven to steam bake and cook the sausage through.
Glaze and Bake
Sous Vide Mode: Off
Steam: 60%
Temp: 374°F
Heat: Rear
00:20 Timer

7. Leave the Oven On for the Second Stage

The oven's top heat element will come on to finish browning the tops of the sausage rolls.
Leave the Oven On for the Second Stage
Sous Vide Mode: Off
Steam: 60%
Temp: 374°F
Heat: Rear, Top
00:05 Timer

8. Cool and Serve

Let the sausage rolls cool on the pan for 5 to 10 minutes before serving warm or hot, ketchup optional!
Cool and Serve
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