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Cochon Butcher in New Orleans, Donald Link makes thick andouille, garlicky links called chaurice and smoked seasoned ham known as tasso.
"It's about the proper respect for the animal, butchering and slaughtering," said Basye, who makes his own lardo, pancetta, pepperoni, chaurice and even jerky, served at Stella Sola as the Meat Market Plate.
6. While steaming the meats, place the chaurice in a skillet and steam until the fat is rendered.
8. Heat the skillet of chaurice grease; then add the flour, stirring constantly, for about 5 minutes, or until a light-colored roux is achieved.