The plaster is a type of pork sausage prepared by enveloping the minced meat in a membrane of pork liver or guts. It is from the Loire region in France, and is often used in traditional cuisine in this region. The strainer has a soft and tender texture, and it is generally used as an ingredient in meat dishes, such as stews, pots and pans. It can also be toasted or cooked in the pan and served as a main dish. The strainer is often accompanied by vegetables such as potatoes, carrots or green beans.
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