If the name of a Heurigen dish is protected by law and a song is even dedicated to it - then it must be something really special. And it is, without a doubt! Specifically, we are talking about the legendary "Sausemmel" from the Nastl family and the "Sausemmel-Blues" from the Langenlois band "The Unterlagsreben". Curious? This much can be revealed: Bratlfettn (in High German: roast fat), thinly sliced roast pork, onion and garlic, all carefully layered in a Wachauer Laberl. To go with it, you urgently need one or more glasses of a crisp Veltliner, preferably the Kittmannsberg, as the host himself recommends. Practical for anyone who would like to taste more: The tasting tray with five different wines in a sixteenth.
