Frank Redondo was a smart guy when he started Redondo’s in 1949, because who doesn’t love sausage? These many years later, local eaters are still all-in for the company’s variety of Portuguese sausages, red hot dogs and Arabiki sausage, a recent craze.

In the spring, the company added dimension to its “local” factor with Redondo’s Aloha ‘Aina Smoked Uncured Beef Franks, made with Hawaii-grown grassfed beef from Kunoa Cattle Co.’s ranch on Oahu. That means no added hormones or antibiotics, and a product free of MSG and chemical nitrites. Instead, the company uses a natural nitrate product derived from celery for a shelf life that’s the same as its other hot dogs, about 90 days.

Sold in 12-ounce packages, the franks run from about $4.99 on sale to about $6.99. Find it at most supermarkets locally except Safeway.

The company said it’s hoping to eventually get the product into Whole Foods, Sam’s Club and Costco.

— Joleen Oshiro, Star-Advertiser

GIVE NATIONAL DISH A TRY AT TASTE OF COLOMBIA

Beef, rice and a fried egg. Sounds like the beginnings of a loco moco.

Ah, so close and yet so far.

The national Colombian dish of Bandeja Paisa starts with rice, continues with ground beef and a fried egg, but no brown gravy. Instead you might find pork belly chicharrones, fried plantain, Colombian chorizo, red beans and avocado.

Try some at Taste of Colombia, Oct. 24 at the University of Hawaii-Manoa Campus Center.

Chef Julian Lamprea is spending a month at UH as part of the Global Chef series, which brings chefs from around the world to properties covered by the food-service company Sodexo.

Cost is $20 for a food passport; $29 for a passport that includes beer or wine.

Also on the menu: Coctel de Langostino (shrimp cocktail), Lomo al Trapo con Chimichurri (salt-crusted beef with chimichurri sauce) and Tentacion de Limon (lemon mousse).

The dinner runs 5:30 to 7:30 p.m. Buy passports at the door, or in advance through uhmdining.com.

Lamprea, national chef instructor for Sodexo in Bogota, Colombia, will take questions and share stories about the cuisine at the event.