We manufactured the sausages replaced part (8%) of the pork fat (20.8%) with pepper seed powder (1%) and pepper seed oil (7%). The treatment of pepper seed did not affect pH and microbial quality, but decreased TBARS and VBN of sausages. Although the addition of pepper seed hardly changed textural properties of sausages except for increasing cohesiveness, it enhanced sensory characteristics such as taste, appearance, and overall acceptability. As expected, significant reductions were observed in the content of calorie, total fat, saturated fat, and sodium by replacing pork fat with pepper seed oil and pepper seed powder in sausages. Therefore, pepper seed is good enough to improve the sensory and nutritional quality of sausages.