During the preparation process of sausages, different substitution degrees of short-chain inulin (0,0%, 30%, 50%, 70% and 100%) for fat, maize distarch phosphate (MDP), and soy protein isolate (SPI) were separately investigated. Textural properties and sensory evaluations of sausages were determined. The feasibility of inulin instead of fat, MDP or SPI was discussed. For inulin replacing fat, the hardness, adhesiveness and resilience (except for the substitution degree of 50%) increased, and the chewiness and cohesiveness of sausages decreased. However, the mouthfeel of sausages deteriorated when the substitution degree exceeded 50%. For inulin replacing MDP, the inulin-containing sausages had an overall improvement in mouthfeel. The hardness, chewiness, cohesiveness (except for the substitution degree of 70%) and gumminess of sausages decreased, but the adhesiveness and resilience increased. For inulin replacing SPI, the textural properties and sense scores decreased, except for no significant changes in resilience and smell. Generally, it was feasible to replace fat or MDP in sausages by inulin, and the appropriate substitution degree for fat and MDP with inulin were 50% and 70%. However, inulin was not suitable to replace SPI in sausages.