Originally posted by Ron G.:
I find that although they are not technically "hot dogs" or weiners, I prefer natural casing Frankfurters, and even better yet, those that have been smoked.
IMHO - Usinger's, a local sausage maker, makes all-beef franks that are mighty hard to beat. When grilled, they get nice and crisp on the outside / JUICY on the inside. These are about 3/4 the diameter of a Bratwurst (get some FAT buns), and have some garlic in them. Check-out the following link:
http://www.usingersdeli.com/br...t/link-products.html
Think of me as "Sam", and these as MY version of "Green Eggs and Ham"...
If you're ever in / near the Milwaukee area, there are plenty of good sausage makers (many rural grocers make their own). But as for commercially-available products, give Usinger's a whirl if you get the chance.