The taste may very well be saltier, but Hebrew National frankfurters are still my favorite.

They must be well-done, and accompanied by authentic delicatessen mustard. Sometimes a heaping portion of sauerkraut is in order.

I tend to now eat the reduced fat ones, as they taste similarly to the full-fat ones. The fat-free ones tend to have a smoky, spicy flavor, almost like a sausage.