Name: The Farçous of Aveyron
Prep time: 20 min
Cook time: 15 min
Yield: 4 people
Cuisine: Southwest France
Ingredients: 1 boot ofSwiss chard (Don't throw away the ribs (or stalks)! You can use them to make other dishes); 1 onion; 2 pods ofgarlic; 1/2 boot ofparsley; 200 oz ofToulouse sausage; 250 oz offlour; 4 eggs; 30 cup ofmilk (more or less, depending on how soft you want it); salt, pepper; blender; chef's knife; mixing bowl

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Updated on 23 March 2026 by

jojo

8 reviews 3.98 : Good

Cuisine

Southwest France

Level

Easy

Preparation

20 minutes

Cooking

15 minutes

Here is my recipe for Aveyron-style farçous with Swiss chard and sausage, just as the mother of a friend from the region makes them.

Table des matières

What is Aveyron-style farçou?

Originally, farçou was a dish of the poor, used to cook up leftovers so nothing went to waste! In northern Aveyron, local women would make these little herb-flavored patties for their husbands who went out to work in the fields all day.

Today, you can find farçou all over the Southwest, sold at markets from Millau to Toulouse. But farçou also remains a traditional dish in Aveyron families. In fact, I think there are as many recipes as there are families that make it!

My recipe for Aveyron farçou

The version I’m sharing here will give you soft farçous packed with Swiss chard. I cook them with a little milk to keep them from getting too dry. You can adjust the amount of milk depending on how firm you want your farçous to be.

How to make a vegetarian farçou?

If you’d rather avoid sausage meat, you can easily use mushrooms instead. Sauté them in a pan, then chop them and mix them into the filling to replace the sausage meat.

How to serve farçous?

Farzous can be enjoyed hot or cold, but personally, I like them piping hot, served with a salad.

Give it a try!

And you, are you familiar with farçous from the Aveyron region? I hope this recipe inspires you to try them!

Enjoy your meal, and thank you in advance for your comments 🙏

For

people

Add to shopping list

1 boot of Swiss chard Don't throw away the ribs (or stalks)! You can use them to make other dishes
1 onion
2 pods of garlic
1/2 boot of parsley
7 ¾ oz of Toulouse sausage
8.8 oz of flour
4 eggs
1.3 cup of milk more or less, depending on how soft you want it
salt, pepper

Kitchenware and accessories
blender
chef's knife
mixing bowl

1
Rinse the Swiss chard leaves and remove the stems (the tough parts).
Don’t throw away the stems; you can use them in other delicious Swiss chard recipes.
2
Rinse the parsley and trim the stems.
Peel and remove the roots from the onion and garlic.
Chop them coarsely.
3
Add all the vegetables to the bowl of a food processor.
Season with salt and pepper, then pulse until coarsely chopped.
4
Cut the sausages into pieces and add them to the food processor.
Process until you have a stuffing.
5
Beat the eggs in a mixing bowl until smooth, then season with salt and pepper.
Add the flour and mix well. Gradually
stir in the milk until the desired consistency is reached.
6
Add the Swiss chard filling to the mixing bowl and stir until the mixture is smooth.
7
Heat some oil in a skillet. Using a
ladle, pour the batter into the hot oil to form pancakes.
8
Brown the farçous for a few minutes on each side.
9
Place a few sheets of paper towels on a plate or in a bowl.
Transfer the cooked farçous to the plate or bowl, and serve them while still warm, along with a salad.