A sausage was prepared with the inclusion of different levels of red bean Zaragoza starch (1.5, 2 and 2.5%), used as a stabilizing agent in a low fat meat emulsion, to be compared with the sausages of the control treatment.Aiming to establish the ideal concentration and to evaluate the effect of the inclusion of modified red bean Zaragoza starch on the organoleptic characteristics of sausages as well as their effect on the texture of the final product.The experimental results were subjected to analysis of variance, separation of means and descriptive statistics for the tests performed on the final product.It was determined that the levels of modified starch of Zaragoza beans did not affect the nutritional quality of the sausages, which presented on average 57.003 ± 0.639% of moisture, 17,073 ± 0.385% of protein, 12,791 ± 0.217% of fat and 3.678 ± 0.297% of starch .Although no significant difference was found in the texture profile analysis, it was found that when the modified starch concentration increased, the product presented an increase in its elasticity and adhesiveness, although for the firmness an equal relation was not obtained, since the Treatment 4 (2.5% modified starch) had the lowest values, while treatment 3 was the one that obtained the highest values.The sensorial analysis revealed a slightly greater acceptance of the taste by the panelists towards treatment 3 (2% modified starch), however there were no significant differences among the four treatments in terms of the attributes evaluated in the sausages.