Fat has an important role in the processing and sensory attributes of meat products. Therefore, the current study was designed to evaluate the effect of incorporating fats from different food animals [beef (mesenteric and perinephric), buffalo (mesenteric and perinephric), Camel (mesenteric and hump) and mutton (mesenteric and perinephric) on fatty acid profile and sensory quality of fresh sausages. Higher saturated fatty acids were recorded when fresh sausages processed using either buffalo or camel fats compared with those processed using beef or mutton fats. The highest level of Omega ω3 was obtained when camel mesenteric fat was incorporated. Sensory attributes revealed superiority of sausages formulated using beef or sheep fat, meanwhile lower scores were obtained when camel or buffalo fat was used. Based on this study, sheep fats may be recommended for production of high quality acceptable fresh sausages.