I think they’d be appalled at turkey or chicken franks, but they would really be amazed at the quality of modern all-beef or pork-water-beef sausages.
I’ve made (and formulated) sausages, including Bryan hotdogs, and I still like ‘em. What goes into ‘em is pretty good stuff - probably greatly exceeding the standards of Thuringian sausage makers.
Brats, good Sheboygan brats, good cold beer, cheese, apples and cherry Cider on a good warm afternoon on a grassy bluff with a clear view overlooking Green Bay.