Abstract: Fermented sausages were produced with 30%, 50% or 70% of their pork back-fat content replaced by pork back-fat substitute made of alginate.The sausage production was monitored with physical and chemical analysis.The final products were submitted to texture, color, flavor and consumer study.These results suggested that with the substitution proportion increased, water content increased, pH decreased but had little difference eventually, fat content showed reduction, weight loss increased, hardness and chewiness decreased, springiness and cohesiveness did not change significantly, color difference increased, volatile substances produced by spices increased, but decreased produced by lipid oxidation or decomposition, sensory evalution scores decreased, but all the sausages could be accepted by consumers.At last, the substitution of up to 50% of the pork back-fat content by back-fat substitute made of alginate could be accomplished.