Abstract: KCl and MgCl2 were used to replace one-third of NaCl to reduce the dosage of salt. And pre-emulsifying soybean oil was used to substitute pork backfat (50%) to reduce the fat content. The effect of sodium replacement and pre-emulsifying oil replacement on textural property, cooking loss, pressing loss, color and sensory quality of emulsion-type sausage were studied, aiming to find a new healthy formulation of lowsalt & low-fat emulsion-type sausage. The results showed that compared with the normal sodium positive control and low sodium negative control, hardness, elasticity, cohesiveness, chewiness and resilience of potassium and pre-emulsifying oil mixed substitution and magnesium and pre-emulsifying oil mixed substitution were increased significantly (p<0.05) , cooking loss and pressing loss were decreased significantly at different degrees (p <0.05) , L*, b* value were increased significantly at different degrees (p <0.05) , a* value was decreased significantly (p<0.05) , sensory quality was improved. But because of bitter taste, the magnesium substitution had lower acceptable level.