The study addressed the quality of finely comminuted sausages, in the formulation of which 3% fat was replaced with potato starch E1412 prepared in various ways. In variant 1, starch was added in the dry form during chopping, whereas in variant 2 it was added in the form of starch dispersion, and in variant 3 in the form of gel. Sausage with the basic formulation constituted the control sample. Changes in rheological properties of batters depending on the temperature were investigated using the DMA method with the application of a mechanical relaxometer, whereas the water binding state and water dynamics were investigated using nuclear magnetic resonance. The texture of the sausages was determined through the following indexes: maximum force at the first compression hardness I, force at the second compression hardness II, elasticity, cohesiveness, threshold strain, force corresponding to threshold strain, maximum shear strength and shear work. Qualitative properties included in the sensory examination were: flavour, consistency, colour uniformity, slice binding and overall desirability. The method of potato starch rehydration had a statistically significant effect on the values of selected sausage texture indices in comparison to the control sausage. Sensory examination showed no statistically significant differences between the investigated variants of sausages. The parameter characterising slice binding was an exception in this respect. Fat replacement with starch preparation E1412, prepared in various ways, did not have a statistically significant effect on the production yield of the investigated model sausages.