Texturized peanut grits were substituted at 0, 15 and 30% levels on a rehydrated basis for beef trimmings in the manufacture of frankfurters. Similar processing characteristics (peelability, cookout losses) were noted between the treatments. Frankfurters processed with 30% peanut grits exhibited a higher incidence of undesirable flavor, greater tenderness and lighter color than the control when evaluated by a trained sensory panel. Regardless of treatment, broiling and microwave cookery produced greater precision Penetrometer penetration of cross-sectional slices than what was observed when frankfurters were not cooked prior to testing. Compression of the outer surfaces of frankfurters with the Precision Penetrometer indicated a softening effect when broiling and microwave cookery were used vs no cooking only in the 15% peanut grit treatment. No explanation can be provided for this result. The 15% peanut grit formulation was the only one to display a significant (P>.05) increase in aerobic bacterial counts between 0 and 30 days of storage. The results from this study indicate that elevated levels of texturized peanut grits can be successfully incorporated into frankfurters from a sensory, physical and microbial standpoint.