Bratwurst stuffed with balsamic mushrooms
I used fresh beef-based bratwurst from the butcher. Great served in a long roll for a weekend lunch together with sauerkraut.
- 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.
More sausage-based recipes from Jan