The aim of the study determined the effects of Texturized Soy Protein (TSP) and Consantrated Soy Protein (CSP) on the quality of chicken sausage. Atler hidrated, TSP and CSP were added to sausage batter at the levels of 2.5-0%; 5-0%; 0-2.5%; 0-5% and 2.5-2.5% respectively. As a result, it was concluded that TSP and CSP did not cause any technological problem in the chicken sausage production in those levels and did not affect on the microbiological quality. However, the content of protein, moisture and ash of the samples increased, especially, at the levels of 2.5% TSP, 2.5% CSP and 5% CSP .