Abstract: Lentinula edodes stipes, a byproduct of shiitake mushroom processing, was used as raw materials to prepare nano dietary fiber. After dietary fiber purification, three methods—cellulase hydrolysis, ultrasonic cell disruption, and their combination were applied to obtain the nano dietary fiber. This nano dietary fiber was used to replace 10%, 30%, and 50% of pork back fat in emulsified sausages, and its effects on the properties of low-fat emulsified sausages were investigated. The impact of nano dietary fiber was evaluated through dynamic rheology, emulsion stability, color analysis, texture profile analysis (TPA), and overall acceptability.The results showed that at a 30% replacement level, the storage modulus (G') and loss modulus (G'') of the disrupted nano dietary fiber (B) group were significantly higher than those of other groups, indicating the best stability of the meat batter. Emulsion stability analysis revealed that nano dietary fiber from Lentinula edodes stipes significantly reduced total liquid release, water release, and fat release (P<0.01), demonstrating excellent water- and oil-holding capacities. At the same fat replacement level, nano dietary fiber exhibited superior emulsion stability compared to purified dietary fiber, with the disrupted nano dietary fiber (B) achieving the best performance at a 30% replacement level. Color analysis indicated that nano dietary fiber contributed to enhancing sausage brightness.Texture analysis showed that the hardness, cohesiveness, and chewiness of the enzymatically disrupted group (EB) at 10%, 30%, and 50% replacement levels, as well as the enzymatic hydrolysis group (E) at 10% replacement, were significantly lower than those of the control group (C) (P<0.05). Specifically, at a 50% replacement level, the samples exhibited the highest softness, making them suitable for infants, the elderly, and other consumers with weak chewing abilities. In contrast, the enzymatic hydrolysis group (E) (30% and 50% replacement), the disrupted group (B), and the purified group (P) showed significantly higher hardness, cohesiveness, and chewiness compared to the control group (P<0.05). Among them, the disrupted group (B) at a 30% replacement level demonstrated the best emulsion stability, texture properties, and sensory acceptability, making it more suitable for individuals with normal chewing ability. Furthermore, correlation analysis between sensory characteristics and the texture and emulsion stability of emulsified sausages indicated that hardness, cohesiveness, and chewiness were highly significantly positively correlated with texture, juiciness, and overall acceptability of low-fat emulsified sausages (P<0.01). Additionally, total liquid release showed a highly significant positive correlation with appearance scores (P<0.01). This study provides new insights into the high-value utilization of Lentinula edodes stipes and offers a scientific basis for the development of low-fat emulsified sausages.