Under the study presented, the effect was investigated of replacing animal fat with the “Akoroma OM” vegetable fat and with „Vitacel WF 400 LC” wheat fibre on the quality of finely comminuted meat batters and sausages manufactured from them. The amount of 20% of fat was replaced with a vegetable fat (both in the solid state and the emulsion form) with the addition of pork meat aroma. In the batters, the apparent viscosity, drip loss, and free water content were determined. The basic chemical composition of the manufactured sausages was analyzed (protein, fat, water),  and their general desirability was sensorily assessed. The best quality sausages were obtained from the batters produced using, instead of animal fat, vegetable fat in the form of emulsion and the addition of pork meat aroma.