Degreased flax seeds (DFSs) are a source of many nutritionally valuable ingredients, such as protein, fiber, mucous substances and lignans, which makes them a potentially attractive raw material for use in the production of various types of functional food. The aim of this study was to assess the effect of adding DFSs on the quality of homogenized pork sausages. Five product variants were produced, with different amount of DFSs added, i.e., 0, 2%, 4%, 6% and 8%. The quality of the sausages was determined based on measurements of yield of processing, water activity, pH, colour and texture parameters and basic chemical composition, and a sensory evaluation of the product. It was found that the addition of DFS in the amount of 2% had no effect on most of the analyzed quality parameters of sausages. However, a greater addition of DFSs resulted in a significant deterioration in the product quality, especially its sensory quality. With the increased addition of DFSs to the batter of sausages, an increase in the intensity of the flax seed odour and taste was observed, while the perception of the meat odour and taste decreased. A decrease in the scores awarded for the colour desirability, elasticity and juiciness of the product, as well as its overall desirability, was also noted. A large addition of DFSs also caused a significant reduction in the shear force and cohesiveness of sausages, a reduction in the brightness of their colour, a reduction in the share of red colour, an increase in the share of yellow colour and an increase in the pH value. The obtained results therefore indicate that the production of good-quality homogenized pork sausage enriched with degreased flax seeds is possible, but the addition of this nutritionally valuable ingredient to the stuffing must be small and cannot exceed 2%.