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Bratwurst stuffed with balsamic mushrooms
( SERVES 4 )

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I used fresh beef-based bratwurst from the butcher. Great served in a long roll for a weekend lunch together with sauerkraut.

8	Bratwurst sausage, beef ones, you may only need 6 sausages if they are large
250 g	Portobello mushrooms, finely diced
¼ cup	Olive oil
¼ cup	Balsamic vinegar
¼ cup	Finely chopped parsley
1 large	Tomato, seeded and diced

Prick the sausages with a fork. Grill or barbecue on medium heat for about 5-6 minutes each side.
Meanwhile, sauté the mushrooms in half the oil, until soft. Add the balsamic vinegar, remaining oil and parsley. Fold in the tomato. Season.
Slit open the sausages lengthwise. Spoon the mushroom mixture down the slits.