500 g sausage meat

4 eggs

1 cup of milk

2 garlic cloves

pepper

1 thick slice of dry cured ham, diced
 or 2 slices of pork belly, diced

150 g stale white bread

6 - 8 sprigs of parley

In a large bowl, mix together well the sausage meat, the ham or pork belly, the eggs, garlic and chopped parsley, the bread that has been soaked in milk and drained. Season well with salt and pepper.
Heat the oil in a pan, then place the mixture in it and press down with a spatula to form a disk 3 to 4 cm thick.
Cook over a medium flame, turning to brown both sides. When it's well cooked and golden, remove it to a plate.
Rouzolle is eaten with azinat