La rouzole (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
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.