for 4 people

Chutney

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
250 g	red currants, berries plucked off
½ dl	white balsamic vinegar
2 tbsp	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
½ tsp	salt

Charcoal/gas/electric grill

4	Pro Montagna Berg Bauernbratwurst mit Kräutern
4	bread rolls (e.g. Bürli)
2 tbsp	olive oil
4 sprig	marjoram, finely chopped

How it's done

Chutney

Heat the oil in a pan. Sauté the shallot and garlic for approx. 2 mins. Add the redcurrants and all the other ingredients up to and including the salt, mix, simmer over a low heat for approx. 15 mins. Remove the vanilla pod, allow the chutney to cool slightly.

Charcoal/gas/electric grill

With the lid up, grill the sausages over/on a medium heat (approx. 200 °C) for approx. 15 mins., turning occasionally. Cut open the bread rolls, briefly toast the rolls (cut side down) alongside. Mix the oil and marjoram, brush the buns with the glaze while still hot, serve with the sausages and chutney.

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