The aim of the study was to determine the effect of sheep meat addition on technological and sensory traits of dry sausages. The sausages were manufactured according to the same recipe with proportions of sheep meat of 0% (treatment T-0), 10% (treatment T-10), 20% (treatment T-20) and 30 % (treatment T-30), while the remaining proportion was of porcine origin. Periodic measurements of sausage mass, pH and water activity were made during production process. At the end of the production process, the basic chemical composition of the sausages was determined, as well as sensory analysis using a triangl test to determine the difference between treatments and a hedonistic test to determine the likeability. It was found that the average relative weight loss of sausages increased with the increasing proportion of sheep meat and was the lowest in T-0 treatment (43.05%) and highest in T-30 treatment (46.47%). A different pH change was observed between treatments with significant differences after day 10 of production, when the T-30 treatment had the lowest pH value (5.27) and the T-0 treatment the highest (5.45). No statistically significant difference in the final pH values between treatments was observed at the end of production. The study did not identify significant changes in the water activity of sausages, but at the end of production on day 35, a significant difference was observed between treatments. The lowest water activity was determined with T-30 treatment (0.819) and the highest with T-0 treatment (0.852). The basic chemical composition of the sausages was very uniform and with no significant differences between treatments. By processing the data of the triangl test, the evaluators confirmed that there were significant differences between the control treatment T-0 and the experimental ones (T-10, T-20, T-30), and with the increase of the sheep meat proportion the proportion of correct answers increased. The evaluators expressed differences between the samples mostly in appearance, then in taste and texture. With the increase of the sheep meat proportion, the odor was more often referred to as a different characteristic, implying its more pronounced influence at higher proportions. Overall sausage likeability did not differ significantly between treatments. Therefore, we can conclude that sheep meat could be added up to 20% in sausages without adversel effect on weight loss, pH, aw values and likeability of sausages, and such sausages would contribute to the additional utilization of sheep meat.