Certainly I don't eat Frankenfurters, and am in general suspicious of all sausages of fine undifferentiated texture, and indeed any kind of sausage which only obtainable pre-cooked. Frankenfurters have a rather suspicious blandness with a chemical edge which I don't like anyway. I also refuse to eat any meat products which have di-, tri- or poly-phosphates on their ingredients list, these chemicals are added purely to increase water-retentiveness, and thus sell you water instead of meat. The cheap British sausage, as widely sold in supermarkets and served in transport cafés, and from late night stalls in central London, is also an object to be avoided like the plague.

In several countries in Europe (at least), including Britain, you can buy high quality sausages, generally of a coarse texture, and either raw requiring thorough cooking, or else cured (like salami). In these conditions, I don't think it would be feasible to include MRM in the ingredients. They are not cheap, nor available everywhere that sells meat, but they are truly wonderful. Indeed we consider such things very highly desirable. They are the only kind of sausage I eat, when I have any say in the matter. In fact I avoid buying any meat at all in down- or mid-market supermarkets, apart from imported charcuterie.

I was persuaded, by a Swiss friend when in Switzerland, to try some of their sausages they have in Switzerland, I forget the name, which are of undifferentiated texture, and suspiciously pale. I learned the paleness comes because they are made of veal. In agreeing to this, it occurred to me that the Swiss, having very strict food laws (on the naturalness of food), probably wouldn't allow any crap in their sausages, and my friends were certainly very discerning in food matters. But I was nonetheless rather disappointed by these sausages. In the distant future when I have plenty of time, I'll probably have a go at making my own sausages so I know exactly what's in them, and it will be of high quality.

I also examine the ingredients list on patés very carefully, and won't buy most of them. Though I confess the most common reason for refusing to buy them is the large amount of lard in the ingredients list. Quite what lard is doing in the ingredients list of chicken liver paté I find it very hard to tell, aside from making it cheaper and less healthy, it certainly isn't included in my home-made clp.