Fiakergulasch (Coachmen's Goulash) is an interesting evolution of Viennese goulash (Wiener Saftgulasch). The recipe is similar to the Felkurat Otto Katz Goulash but garnished with fried Vienna sausage (Wiener Würstchen), preferably the Sacher sausage, a fried egg, and a fan-cut pickle. It is served with with Vienna bread dumplings or boiled potatoes.
Its name derives from the coachmen of Vienna’s 19th-century horse-drawn carriages known as a Fiaker. The Fiaker-style goulash is also known as Herrengulasch (gentlemen’s goulash).
Sacher sausage (Sacherwürstel) is a type of Vienna sausage (Wiener Würstchen), but almost a foot long and characterized by even better, more intense taste. It is made by the Viennese company Trünkel. The difference between the regular Wiener Würstchen, which is a great snack by itself, and the Sacher sausage is that even higher quality raw materials are used for the Sacher sausage, resulting is a more intense flavor and somewhat darker color. Sacher sausages are identified by a gold-medal seal, which is is attached by hand on each pair of sausage.
An authoritative treatise on the history of weenies is given here. Suffice to say here that Vienna sausages (Wiener Würstchen, Wiener Würstel) are made from a mixture of pork and beef, while the traditional (and older) sausages from Frankfurt (Frankfurter Würstchen) are made with pork only.
In Vienna, based on over a century of experience, people say that the best hangover remedy is a Fiakergulasch served with a ‘repair beer’. Perhaps that is why goulashes are served in may cafés in Vienna in the morning!
Here are pictures of a Fiakergoulash we made some time ago in Jakarta, using Wagyu Beef - probably one of the very few Wagyu Goulashes ever made; and we dare say, the the only Wagyu Fiakergoulash ever made!
back to Radim and Lisa's Well-Travelled Cookbook | email us
Last updated: May 20, 2014