Abstract: The application characteristics in emulsion type sausage of wheat bran and effect of different adding proportion on quality were studied. After the orthogonal test,the best application conditions for wheat bran dietary fiber in emulsion type sausage were 6 % wheat bran, 10 ∶ 90 ratio of fat and lean and high speed chopping(1000,3000,3000 r/min). The sausage which made under these conditions had good taste,instrumental colour and texture parameters. Sensory characteristics and nutritive peculiarity had been enhanced.