A gelled emulsion (GE) prepared with flax oil and peanut flour was used to replace pork back-fat in Frankfurt-type sausages. Three different formulations were prepared: Control (CS) with 30% pork back fat), and the following two to achieve 50% and 100% fat substitution by GE (GE50 and GE100, respectively). Chemical composition, physico-chemical, and sensorial properties of frankfurter-type sausages were determined. For proteins, moisture, and ash content no statistical differences (p>0.05) were found between CS and Frankfurters containing GE. For fat content, GE50 and GE100 showed a reduction (p<0.05) of 17.25% and 23.48% with respect to CS. In addition, GE50 and GE100 had a higher content of polyunsaturated fatty acids, increased omega 3 amount, and reduced saturated fatty acids by up to 45 and 60%, respectively. The replacement of pork backfat by GE significantly (p<0.05) alter all physico-chemical properties of Frankfurt-type sausages thus the pH values were ranged between 6.29 and 6.12 for CS and GE100, respectively, hardness varied from 59.72 to 50.14 N for CS and GE100. As regard, color properties GE100 showed the highest (p<0.05) values for L* (63.40), a* (5.83), and b* (17.40) coordinates. Similarly, the emulsion stability also was affected being the CS that showed the highest (p<0.05) stability with values of total expressible fluid (TEF) of 3.56 following by GE50 and GE100 with TEF 6.94 and 9.90, respectively. In reference to lipid oxidation values, the higher the degree of fat replacement, the higher the lipid oxidation values. In sensorial analysis, GE50 sausages had similar scores that control Frankfurter being GE100 the worst valued. So, this study demonstrated that the use of GE elaborated with peanut flour and flax oil may be a promising strategy in the reformulation of healthier meat products.