The effects of carrageenan or gellan gum addition and varying levels of fat and protein on colour and organoleptic characteristics of comminuted scalded sausages were investigated. Increased levels of fat content and hydrocolloid addition lead to increase in lightness and yellowness of final products. Reduction in fat content below 20% resulted in a decrease in organoleptic desirability of experimental sausages regardless of type of hydrocolloid used.