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 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 Put 1 tbs of filling onto each leaf of chard. Fold the long side of the leaf over the filling and roll up.
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 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.