A study was conducted to assess the comparative quality of sausages prepared from different combination of spent duck and spent hen meats in terms of physico-chemical and sensory attributes. Sausages from 75% spent duck and 25% spent hen (T 1), 50% spent duck and 50% spent hen (T 2) and 25% spent duck and 75% spent hen (T 3) meats were prepared by standard methods. The quality parameter studies included pH, thiobarbituric acid (TBA), tyrosine value (TV), moisture (%), protein (%), fat (%) and

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... nsory attributes. Results revealed that pH, TV, and protein showed insignificant differences between the treatments whereas TBA, moisture and fat varied significantly (p<0.05). Among the sensory attributes colour, flavour, juiciness, texture, tenderness and overall palatability showed significantly (p<0.05) higher scores except appearance for sausages made from a T 3 combination of meat. From the study, it was concluded that the overall quality of sausages prepared from the highest ratio of spent hen meat was the best followed by other combinations of meat sausages i.e. (T 3 > T 2 > T 1).