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serves 4

  • filling:
  • 1 Salsiz sausage, approx. 100 g, skinned and diced
  • 75 g of white bread, diced, without the crust
  • 1 finely chopped onion
  • approx. 1/2 of a bunch of finely chopped parsley
  • approx. 1/2 of a bunch of finely chopped chives
  • 75 g of lean lardons
  • butter for sautéing
  • 200 g of white flour
  • 1/2 a tbs of salt
  • 50 mL of milk
  • 50 mL of water
  • 2 eggs
  • approx. 12 stems or 24 leaves of Swiss chard, with the thicker stems removed
  • approx.50 mL of vegetable stock
  • 100 g of grated alpine pasture cheese
  • 50 g of butter

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:


  1. 1 For the filling: sauté the Salsiz sausage, lardons, bread and onions on a medium heat, then remove the pan from the heat. Mix in the herbs. Mix the flour and salt in a bowl, making a hollow in the middle. Whisk the milk, water and eggs and pour onto the flour. With a ladle, stir the mixture to form a batter. Beat the batter until it is smooth and bubbly. Then stir in the meat, herb and bread mixture.
  2. 2 Blanch the Swiss chard for 1-2 mins. in boiling water. Plunge into cold water. Drain well and lay out on a kitchen towel.
  3. 3 Put 1 tbs of filling onto each leaf of chard. Fold the long side of the leaf over the filling and roll up.
  4. 4 Place the capuns in a large pan and pour on the stock. Cover and simmer for 15 mins. just below boiling point. Remove with a skimming ladle and keep warm on a hotplate.
  5. 5 Heat the butter in the pan until it begins to foam, then remove from the stove. Sprinkle cheese on the capuns and dribble on the butter.