To study the effect of partial substitution of some meat by prod­ucts for beef meat in the production of cheap meat sausages, samples were preparied with replacement of 20, 30 and 50% of beef meat by equal proportions of meat by-products (spleen and lung, 1:1 ratio). There was slight decrease in protein (from 13.30% to 13.14, 13.07 and 12.91% on wet weight basis, respectively). No significant difference was observed between the amounts of amino acids within samples, but there was slight decrease in amino acids by increasing the replacement. The iron content was increased, but zinc content was slightly decreased in sausages samples with replacement. Incorporation of meat by­products in beef sausage formula improved the WHC, plasticity and ten­derness, while emulsifhying capacity (E.C.) showed little decrease. Or­ganoleptic evaluation revealed that differences in color, taste, odor, and texture between control and beef-meat by-products sausages were not marked. Therefore, sausages prepared by replacing 50% by 50% of beef meat in recipe with meat by-products (spleen and lung, 1:1 ratio) might be recommended commercially.