The object of the present work was to assess the effects of hydrocolloids addition and varying levels of fat and protein on textural characteristics of comminuted scalded sausages. Increase in protein and hydrocolloids content leads to higher values of majority analysed textural parameters. Fat reduction below 20% resulted in a significant worsening of final products texture. Because of detrimental effect on textural characteristics of sausages it is not recommended to use hydrocolloids at levels higher than 0.8%.