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Ingredients

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

Instructions

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.

Rinse the parsley and trim the stems.
Peel and remove the roots from the onion and garlic.
Chop them coarsely.

Add all the vegetables to the bowl of a food processor.
Season with salt and pepper, then pulse until coarsely chopped.

Cut the sausages into pieces and add them to the food processor.
Process until you have a stuffing.

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.

Add the Swiss chard filling to the mixing bowl and stir until the mixture is smooth.

Heat some oil in a skillet. Using a
ladle, pour the batter into the hot oil to form pancakes.

Brown the farçous for a few minutes on each side.

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.

The Farçous of Aveyron