Next I cooled the milk in a water bath. (I just put the whole pot into my sink filled with ice water, and stirred it a few times to prevent a skin from forming on the top of the milk.) I did this until the temperature of the milk dropped to 120 degrees. You can preserve sausages by fermentation alone, when the following conditions are met: An extra amount of sugar is added. It also meant a little bit of sunshine on a cold, harsh winter’s day on the Prairies.

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