This study was tried to increase the utility of blood protein for the sausage processing by comparing chracteristics of sausage made with different protein ingredients. The results obtained were summarized as follows; l. pH of plasma added sausage emulsion and sausage was higher than that of control but in globin protein added one was not. 2. Moisture content of globin protein added sausage emulsion and sausage was 2-3% lower than that of control. 3. Water holding capacity and emulsion stability of globin protein added sausage emulsion were lower than that of plasma added and control. 4. Texture characteristics of globin protein added sausage was not better than control. But when 50% of sodium caseinate was substituted with globin protein, texture characteristics was improved. 5. Lightness of plasma added sausage and redness of globin protein added one were higher than that of sodium caseinate added sausage product.