The Grammel (baked pig’s fat) is quickly becoming one of my least favorite Brettljause’s ingredients, having surpassed blood sausage and approaching liver spread. Liver has a taste that I truly dislike, but at least there is some taste. This Grammel, on the other hand, is completely tasteless and thus very weird. Well, I remember eating tasty Grammel in Styria, and Grammel in Schmalz is actually quite welcome, but if the tasteless sort becomes fashionable (doubtless, because it is so cheap), the world will become a poorer place.
The rest of the Jause is quite predictable, considering that the hut is in the middle of woods just a few kilometers from Vienna and is reachable with a car (by the owners anyway). In other words, it’s supermarket time. The only ingredient that stands out as something vaguely original is the reddish paprika sausage, looking a bit like Chorizo, but much smaller and with hardly any taste. The rest – Speck, Wiener, some hard sausage, Grammel and cheese are generic, to say the least. But the bread was fresh, and the beer was cold.
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