Do you think he can still taste episode 1 in his mustache?

Don't let neighbor Vadim steal your kielbasa

LOL the horoscope reading has me shook

The snap of the sausage off the blade at 1:54 was my favorite part of the video tbh

Fun fact: kielbasa is actually sausage in Polish

I love how in the intro in front of the restaurant they chefs are all casually sitting on chair right behind them. Like chefs ever get too sit down while they are preparing

This is more of a kasewurst than a kielbasa. Kielbasa is based on a crumbly, medium grind (typically pork but any meat will do), with some finely ground beef to keep it cohesive. A finely emulsified double grind isn't really used except for parowki, which are kind of the Polish version of wienerwurst. I don't doubt that this is good, but I can't agree with the label.

3 years late, but I feel like I need this in my life. It's also, probably one of the few times, you want to watch the sausage being made.

Caterpillar mustache dude was totally hitting on the guy the entire time xD

"Make sure your Grindr is set up properly". Whatever you say, buddy... (cwl)

Kielbasa: Did you pull out? Paul: ... Yes.

Love these guys and their amazing series, keep it up the great works guys !!

What kind of wagyu is ending up as scrap?

Oh man... put that on some toasted pumpernickel while it’s still melty 🤤🤯

There is so much love in that kitchen 🥰

LOVEEE the Aquarius dude to pieces. The Scorpio guy is lika nah... 😂

When your tablet's at 1% battery and still watch anyway.

You guys sure know how to cheer me up. Thank you! Love your content.

@7:38 when he says "Oh yesss!" It sounds exactly like the voice they use to say that at the end of all their recipe videos.

These videos just make my happy.

Am I the only one that was kinda skeeved out by the thumbnail for this video?

Dammit this show always makes me hungry af by the end of the episode.

That hug was amazing.

That was amazing guys...great video

1:24 that’s me on meat apps whootwhoooot. Currently I do charcuterie at GT, I’m making the cheese kielbasa hahah!

Really, Really, Really dig you dudes! You have me craving dry age burgers and steaks. Culinary juices are flowing. Thanks for the inspiration 👊✌️

Bring this show back!

mad respect for sausage makers.

I am in no way a culinary professional, but isn't using wagyu meat for sausages a bit redundant since you will end up adding fat anyway?

I hardly eat meat, but love this show.

Love watching you guys .

PERFECTION AT IT'S VERY BEST.

I've eaten the Kielbasa at the Grammercy Tavern, it's a very, very good thing.

Such a random twist when he brought in the horoscopes but hilarious, good video friends!

Is Ben wearing a Suarez Family Brewery shirt?! That's awesome, love that place

You know that sound @5:08 if you have worked in the kitchen. Haha.

That thumbnail looks exactly like the moment when I infiltrated the egg

The background music was kinda weird. It was too quiet to be properly noticeable and still not quiet enough. Made me took my headphones off initially as I thought my phone was ringing.

I noticed a couple of comments pointing out that they were 'ruining the value of the wagyu by grinding it'. Note that it is lean wagyu, not the expensive fatty stuff. 2:04

I bet your editor had a fun time with this audio mixing!

Took me untill the horoscope to realize i was watching at .75x

Im Polish and i never saw something like that in my entire life, yet they're calling it 'kiełbasa' lol.

Looks really nice! Have never seen any on the UK.

Outside Europe, esp Poland, Kielbasa is a type of sausage. In SE Asia, it is one of the most expensive European-style sausage. I love it too. 😃😃

You just made the wierdest mortadella ive ever seen. To me it almost resembles one of those cheese-filled wurstel sausages.

When she says shes on birth control 7:37

a hug was needed

That looks so good. I really want to do a food tour of New York some day.

My eyes

Michelin-star mustache.

At the end the mustache guy looked like he was resisting really hard not to steal the whole thing and run out.

a place near me in the Berkshires (MA) has been making kick ass cheese filled kielbasa & sausages for a Very long time

These guys say "well balanced" more than Thanos does.

The host really in love with the chef.

you can get these at every gas station in Austria... they are amazing!

that thumbnail is seriously giving me goosebumps

wtf?! I live in Poland and this is definitely not Kiełbasa... it's so grounded up that it's more like pate.

The chef seems slightly annoyed with the hosts. Several times he's asked a question and doesn't even respond lol

Paul seems chill af

I love these dudes

Mustache dude is setting off my creep radar.

in the name of Brooklyn/ type o negative october rust full album

hahaha the horoscope part. so funny but so random! hahahahahaha

One dude feeding hand feeding his mate kielbasa sausage. Yeah that's real straight.

"Lean Wagyu"? First, that is an oxymoron. Second, I'll put money on it that it isn't even real wagyu.

I’d rather have the kielbasa from a local Chicago deli with a polish grandma selling it to you

What REALLY makes it so good... They got that sonic ice.

That looks sooo freaking GOOD !!!!!

Колбаса господа, колбаса.

I love these guys

Lets do a drinking game. Drink a shot of tequilla everytime the guy with the black cap says "kind of".

You guys have the best job in the world

that slice of meat was creamy :)

DIY, cut hot dog 3/4 of the way and add kraft cheese ;) This looks awesome

it's basically a big Kaesekrainer.. awesome :)

I don't care what anyone else had commented below. I totally want to eat that kielbasa.. Thanks for the video. Nothing I've seen before.

guy kinda looks like DrDisrespect's older brother. amazing stache of course, but also the high cheekbones/mouth.

I LOVE kielbasa! On our annual November pheasant hunting trips we would pack a few liverwurst sandwiches each and usually 1-2 kielbasa sandwiches, each with fat chunks of Jarlsberg and pepper jack, Dijon and horseradish or spicy brown mustard, and fresco raw spinach leaves. In the cold and mud of harvested corn and alfalfa fields you burn a tremendous amount of calories. So you can easily pound 3-4 sandwiches, and small bag of fritos (sometimes done into chili with a warmed up can of Stagg's meat and beans), and a couple Cokes and water from a few bottles of Arrowhead from just north of us. When cold and exhausted, there's nothing like fatty protein to recharge the batteries. I would see guys who picked up a bag of mcburgers on the way in and would be gassed by 2 when their carbohydrate-laden mcgarbage totally evaporated. Rookies. The afternoon is when the birds move around so we can walk the roads along the cotton fields and look down the rows for pheasant-size shapes crossing rows. The sausages would last all the way home and while I cleaned the birds for cooking. We also used everything, either fried, baked as stuffing, or stewed. People forget how good offal is. I would be sure to fry up a little for my dogs because they are family too.

This guy also makes a wicked pretzel.

you could use slices of that sausage as a horror movie prop for festering body parts

that bit with the horoscope kinda ruined it

All my russians are cringing right now becuase of the way he's saying kielbasa

Reminds me of a Lebanon bologna smoke that they do in the casing.

Gramercy travern was on worth it buzzfeed show too!

0:40 So close to perfect pronunciation. Just change that "l" sound to a "w" sound and you're golden.

you might win the "grossest thumbnail"-award this year!! 😂 maybe i should make mine grosser as well to get on trending?! 🤔

That chef needs his own show

ahhh a good old Leberkäs !! Just the Semmel missing

The irony in calling this a value added meat made from scrap when it is 30% waygu.

Ok ...Adolf .. i guess xD

Hats off to paul !

I had Thanksgiving here. Very good

Thumbnail was very unappetizing... 😣😵

gruba ta kiełbasa, krakowska chyba

They should really get a handpowerd charcuterie slicer the slices will become true perfection since they should be room temperature when slicing and the electric ones can ruin the cut by going too fast since when at room temperature they release their full flavour profile (unless its a cotto always keep cold) but they become much more brittle so the electric ones either tear them or melt the fat. The place I work at specializes in charcuteries and they are all sliced ala minute so they don't dry and is served at optimal temperature. Looks extremely tasty though. Also never pre slice charcuteries it will ruin the flavour and texture by either being too cold or too dry.

Can anyone tell me if there still open and do they still have that on the menu?

as a really proud polish person this disappoints me so much

Looks like a festering leg amputation :/

My mouth is watering

and subbed. Idk where I have been but yall are great