Not the ones I have made up from venison and pork, nor does this old time butcher/pork store use any of that ever in anything they make. The traditional recipe for frankfurters calls for the best ingredients and they follow that with what they have made for years, as they offer traditional franks besides making them from finely cleaned and trimmed venison we put up annually and bring to them. They also offer a full line of some of the best traditional German fare that comes in a casing, not sure what you call brats, wursts, franks, sausage and all that together.
Franks from this place might be $4.50/lb. now, my price sheet is old. Bring in 15lbs of venison, you'll get about 30lbs of franks back as they just about double given the the matching amount of pork. They'll also add in jalapenos and cheddar cheese to them if you like, or a cheese you bring in. You pay for it, but for a 15lb order that you get 30 lbs back on, at that price of $135 or so you get quite a bit and it sure is not by products, beaks and claws so to speak LOL ! They are exceptionally good when prepared correctly, gourmet if you will.
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Today's Featured Article - A Brief History of Tractors in Australia - by Bob Kavanagh. After Captain Cook's exploration of the east coast in 1770 the British Government decided to establish a penal colony in Australia. The first fleet arrived in 1788 and consisted mainly of convicts who were poorly equipped and new little of farming techniques. The colony remained far from self-supporting and it was not until the early 1800's that things started to improve. Free settlers started to arrive, they followed the explorers across the mountains and where land was suitable set up farms. T
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