Abstract: Emulsified sausages are widely popular due to their rich nutrition and good flavor, but they have quality issues such as high fat and sodium content, and a tendency to lose moisture easily during cooking. In the study, KCl was substituted for NaCl at sodium reduction levels of 0%, 20%, and 30%. Additionally, an equal mixture of yeast protein and water were used to replace fat in emulsified sausage at ratios of 10%, 20%, 30% and 40%. The texture, color, water and fat distribution, sensory attributes, and volatile flavor compounds of sausages were then analyzed. Results indicated that elasticity, cohesiveness, and resilience of yeast protein emulsified sausages were highest at 10% fat substitution and no sodium reduction. Maximum hardness, chewability, and elasticity were achieved at 20% fat substitution and 20% sodium reduction. However, reducing sodium by 30% significantly decreased these texture parameters compared to the control. The water distribution results showed that under no sodium reduction and 20% sodium reduction conditions, the bound water content in yeast protein emulsified sausages was significantly higher than in the control. However, under 30% sodium reduction, free water content in yeast protein emulsified sausages was significantly higher than in the control. Electronic tongue analysis revealed that the addition of yeast protein enhanced umami and richness while reducing saltiness. In conclusion, the appropriate yeast protein substitution ratios were 10% under no sodium reduction and 20% under 20% sodium reduction. The textural and sensory qualities of yeast protein emulsified sausages with 30% sodium reduction were lower than those of the controls, suggesting a sodium substitution ratio below 30% for yeast protein emulsified sausages.