Hot emulsion technique was applied to make possible use of the various lipid sources to sausage manufacture. Used lipid sources were corn oil, soy bean oil, palm oil, beef kidney fat and pork back fat. The physical and chemical characteristics of sausages with hot emulsion containing different lipid sources were examined. The sausage with pork back fat and corn oil showed higher water holding capacity and all of the sausages with hot emulsion showed higher water holding capacity than control, Emulsion stabilities of the sausages were high level (more than 99%) except the sausage with palm oil The sausage with corn oil and beef kidney fat showed higher yield (more than 98%). The sausage with beef kidney fat showed highest hardness and chewiness while the sausage with corn oil showed lowest chewiness. The sausage with corn oil was the lightest and the sausages with hot emulsion were lighter and less red than control. The sausages with palm oil, beef kidney fat and pork back fat hot emulsion had the higher sensory scores than others.