Abstract: A food product in the form of a frankfurter having an opening through the center thereof is filled with seasoning material substantially from end to end thereof and is sealed at opposite ends.The emulsion forming the body of the frankfurter may be extruded into a casing in the usual way. The meat emulsion usually has a filler which, when cooked, will cause the emulsion to be stable, allowing the casing to be peeled off. The seasoning material can be extruded from one side into the center of the emulsion and substantially throughout its length. It also should have a filler that will cause it to solidify upon cooking. An adible sealant is used to seal off the seasoning material at opposite ends of the frankfurter as frankfurters are continuously formed (extruded).The frankfurter is inserted into an elongated dough-type roll having an opening through one end but with the opposite end closed.