Abstract: To improve the quality characteristics of goose meat emulsified sausages and reduce their oxidative deterioration during storage, goose meat emulsified sausages were prepared by mixing psyllium husk powder (PHP) with minced goose meat followed by ultrasonic treatment in this study. The sensory characteristics, flavor, cooking loss and moisture distribution were analyzed. Additionally, the study investigated changes in moisture content, textural properties, microstructure, color difference, pH, thiobarbituric acid (TBARS), and volatile basic nitrogen (TVB-N) of the goose meat emulsified sausages during different storage periods (0, 5, 10, and 15 d). The results showed that compared with the control group and the groups treated with ultrasound or PHP alone, the ultrasound combined with psyllium husk powder treatment (US-PHP) group had the lowest cooking loss of 10.48%±0.29%, the most stable moisture state, and better flavor and texture. After storage of 15 days, the US-PHP group exhibited the optimal textural properties, with the highest a^* value of 10.48±0.01, the highest moisture content of 55.55%±0.16%, pH of 6.51±0.01, TBARS value of 3.74±0.10 mg/100 g, TVB-N of 9.66±0.07 mg/100 g, and the microscopic structure showed that emulsified sausages in the US-PHP group exhibited a more compact and uniform three-dimensional network structure. This indicated that US-PHP treatment not only enhanced the water-holding capacity and sensory quality of goose meat emulsified sausages but also promoted protein cross-linking during the heat-induced gelation process, resulting in a more stable network structure. Additionally, it reduced oxidation and degradation of protein and lipid, thereby preserving better quality characteristics of the products.