Production of comminuted meat products such as sausage is progressively increasing in Egypt. Amaranth plant grows rapidly, with a high tolerance to arid conditions and poor soils. So, a trial was made to use whole amaranth meal in producing sausage. The quality attributes of sausage produced from beef meat as main ingredients or substituted by different levels of whole amaranth meal were studied. Chemical composition, freshness tests, physicochemical evaluation, microbiological examinations were determined. The energy values for produced sausage were estimated. Texture properties were measured using the food texture Instron Universal Testing Machine (Model 4302) (Penetration test (PT) and Compression test (CT). Sensory evaluation for produced sausage was carried out and the data were statistically analyzed. Obtained results showed that using of whole amaranth meal increased total carbohydrate and ash but the other chemical composition were decreased in sausage. While there are changing in chemical composition, the nutritional values for all produced sausage were nearly the same. The TVN and TBA were increased with increasing storage time. The increase in TVN and TBA of substituted samples were lesser than control sample. In the same time TVN and TBA for all produce sausage samples were within the Egyptian standard requirements. Whole amaranth meal increased cooking yield and decreased frying and cooking loss. The microbiological quality of all produced sausage was within the Egyptian standard requirements. The sausage substituted with 5, 10 % of whole amaranth meal were accepted nearly as control sausage. Texture properties of sausage are affected by substitute levels of whole amaranth meal and storage period. The results indicated that whole amaranth meal can be utilized in making sausage.