The effect of carrageen addition on technological feature, texture and rheological properties of wiener sausages with different water and fat content were studied. Addition of 0,5-1% of carrageen together with water increase up to 30%, and addition of 1-1,5% of carrageen and 40% water allow to produce sausages of lower fat content by about 10 and 20%, respectively. No significant differences in texture compared to control sample were detected. Decrease of fat content by 10% compared to the control sample together with 0,5-1% of carrageen addition does not lower the tastiness of product. Further decrease of fat content worsens that feature significantly.