An adaptation of a traditional Wurst recipe by the reknowned Barossa valley sausage maker HANS INDERTILL.

Ingredients

Glenn McGrath
cold water
natural hog casings
salt and seasonings (Quick cures and Prague powders)

Instructions

1 - Take Glenn McGrath, and place airtight sack over head. This will enable you to suffocate him without alarm as he is quite used to getting sacked.

2 - When body is limp, check for signs of life by holding banknotes close to hand. Continue if no grasping movement is detected.

3 - Draw and Quarter, making sure that in true McGrath style your line and length is faultless. Discard fingers, since, as Michael Vaughan and bank managers know only too well, these are very sticky.

4 - Ground meat thoroughly.

5 - Add 32 Oz Ice cold water and continue blending, adding the seasoning all the time. Continue mixing approximately 10-15 minutes until all the seasoning has been blended into the meat mixture.

6 - The casings provided are natural hog casings and are packed in salt. When ready to use, remove only what is needed and place in lukewarm water for 1 hour minimum. (The longer the better)When stuffing run a small amount of water through casing to rinse remaining salt out. When stuffing casing, use only enough pressure to fill casing firmly.

7 - Your sausage is now ready to cook or freeze. To cook you may fry or grill, although it is best not to let Brian Lara do this as the sausage will spit a lot.

Serve to one publicly targeted opening batsman per series. Alternatively serve to prison inmates as he should be in the nick.

On no account should this sausage ever appear in Bank staff canteens.

© Barmy Army