If the name of a Heurigen dish is protected by law and there’s even a song dedicated to it—then it must be something truly special. And that’s exactly what it is, without a doubt! Specifically, we’re talking about the Nastl family’s legendary “Sausemmel” and the “Sausemmel Blues” by the Langenlois band “The Unterlagsreben.” Curious? Here’s a little hint: Bratlfettn (in Standard German: Bratenfett), thinly sliced roast pork, plenty of red onion—all carefully layered in a Wachau Laberl. To go with it, you absolutely need one or more glasses of a crisp Veltliner—preferably the Kittmannsberg, as the host himself highly recommends.
Convenient for anyone who’d like to sample more: the tasting tray with five different wines in sixteenth-liter portions.
