Though I prefer not to freeze franks, I’ve done it, and actually never noticed a difference in texture or taste.
Of course, I’d follow my rule of thumb insofar as length of freezing time. I don’t freeze any meat for more than 3 mos. I know some people will eat an unearthed (or, is it un-iceberged?) mastodon.
Incidentally, unless you’re going to unfreeze a whole bunch at one time, and therefore want to keep them in their original, sealed wrap, you may want to bundle them in amounts you’re bound to use, and then freeze: i.e.–in twos, fours, etc. Nice and convenient that way. Enjoy.