Spicy Sausage-Filled Pumpkin Roulade with Savory Sage Whipped Cream

Pumpkin RouladeI suppose I owe some sort of explanation for being so behind in my posts for this (last) week.  Not that I have much of one besides the dubious and always inadequate, “oh, life is so BUSY sometimes!”  Even Connor is glaring at me as if to say, “what the crap happened to our clean home and why aren’t you doing anything about it?”  It’s a low point in my life when my house’s cleanliness is being judged by a cat that proudly brandishes dingleberries like precious heirloom brooches.

Strange how, when at this time of year, the rest of the outdoor world seems to be readying itself for dormancy, I find myself propelled well beyond my usual busy life into absolute chaos.  Fortunately I have the company of my beautiful kitchen to keep me sane during these marathon weeks.  When I have to suffer through these periods of endless duties, I like to regress to my kitchen, lay on the floor, open my mouth and let the wildest catena of curses billow out from my lungs.   I’m talking DISGUSTING, god-awful, reprehensible strings of profanities where, if shared on this forum, I’m positive most of you would do one of two things: 1) discontinue reading my posts for a period as long as an elephant’s penis is girthy or 2) pump your fists and challenge me to do better.

Pre-pumpkin puree
Though if mentioning an elephant’s fallopian fiddler doesn’t make you run, I suppose I’m safe.  Aside from horrendous vulgarities, I also take to the kitchen and make good use of my stock of sugar and flour that I never let get too low in case of emergencies.  And trust me, there are plenty of valid emergencies where confectioneries are employed as remedial artistes.

I had a pie pumpkin readily perched by my stove, waiting its demise.  I gathered it and pulled it near, rubbing its ribs and twirling its tendrils I whispered, “I’ve got big plans for you, dirty girl.” With a quick bake in the oven and a few pulses in the food processor, I had fresh, smooth, aurulent pumpkin puree which I then constructed into an allspice butter cream filled pumpkin roulade.  Given that I was blessed with the restraint comparable to that of a geriatric’s sphincter after a dairy binge, I served myself four heaping slices.  It’s times like these that I thank my lucky genes and inability to gain weight properly.

Pumpkin / Connor the CatRecently I’ve been toying around with savory dishes and making them sweet, and conversely morphing the sweet to savory.  In this particular moment, while in my state of sugar euphoria, my curiosity was piqued; could I turn this decadent, sugary pumpkin roulade into a decadent, savory pumpkin roulade?  Well, COULD I?

What I’m about to admit here is a little embarrassing. Much like the indiscretions of inebriated, bicurious altar boys amassed in a bear bar, this is something I’d much rather keep to myself.  However, I’m honest to a fault so I will share this  abashedly and hope for a swift, fleeting judgement: I didn’t make up the pumpkin bread recipe.  No, instead I created my supple, moist  roulade with the assistance of a recipe prepared by the Make-a-Wish evading food seductress herself, Ina Garten.  As someone who covets baking sans recipe, I’d much rather boast that it was 100% my doing, but Ina’s perfect pumpkin bread served as a nice starter.

Pumpkin RollThe idea wasn’t to make the bread savory, but to use the sweet pumpkin bread in an appropriate savory dish.  For the filling, I combined spicy turkey sausage, 1 cup of ricotta curds that have been drained of its whey, sage, grated Romano and salt and pepper.   The grande finale was a topping of savory sage whipped cream.

The end result was a warm, spicy pumpkin roulade reminiscent of pigs in a blanket.  Not a dead ringer, but a subtle similarity to evoke nostalgic familiarity.  The sage whipped cream tones down the sweetness of the roulade as the flavors assimilate on your tongue and confuse your palette.  There’s an undeniable maple flavor, in spite of not a drop of maple being present, and the red pepper flakes within the sausage bring it back around full circle, adding a cordial warmth to supplement the cool nip of the sage whipped cream.

Now if you’ll excuse me, I have some kitchen floor cussing to attend to.

Spicy Sausage-Filled Pumpkin Roulade with Savory Sage Whipped Cream

Pumpkin roll

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5 Comments

  • October 20, 2011 - 6:59 pm | Permalink

    HOLY YUM, BATMAN. You continue to amaze me. Such awesome photos too, seriously, you are my hero.

    • Kerry
      November 1, 2011 - 11:56 pm | Permalink

      Thanks, lovely! Next time I see you, we should spend some quality time in the kitchen together.

  • Jen
    October 28, 2011 - 1:19 am | Permalink

    Fallopian Fiddler. That made me laugh AND think. lol. I’m more interested in the filling, it would make a great dip!

    • Kerry
      November 1, 2011 - 11:58 pm | Permalink

      It would make an AWESOME dip! If you decide to morph it into a non-roulade entity, you’ll likely want to add another 1/2 cup of ricotta to even out the consistency for better dippin’.

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