La rouzola (of rousolo)Is a Ariege specialty from the county of Foix. It is a hot pancake (stuffing) of minced pork meat. It is a stuffed in the form of a pancake, cooked in a pan, which often accompanied azinat. The recipe at the time was based on seasonal ingredients and each house had its own recipe.


For 6 to 8 rouzoles:

  • 350 g sausage meat 
  • 150 gr of country ham (raw ham)
  • 3 eggs
  • Bouquet of parsley 
  • 2 cloves of garlic
  • A bowl of bread soaked in milk

Prep time

Chop and mix well all the ingredients to form a large pancake that we pan to brown both sides. You can also make small pancakes. The taste is unchanged and it gives a more modern note. The rouzole (s) are placed on the azinat broth (cabbage stew) half an hour before serving.

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