Curcumin has strong physiological and pharmacological activities. However, its bioavailability and application in food industry is limited due to the low solubility in water. In order to improve the bioavailability of curcumin and exert its antioxidant properties, this study first dissolved curcumin in flaxseed oil by ultrasound, then prepared high concentration emulsion of curcumin-egg white protein, and finally used this high concentration emulsion to replace backfat in emulsified sausages. The antioxidant and bioacceptability of high concentration emulsion with different concentrations curcumin (800,0, 1000, 1100, 1200mg/L) were measured, and then the backfat in emulsified sausages was replaced by high concentration emulsion loaded curcumin at different mass fractions (25%, 50%, 75%, 100%). The texture and color difference of emulsified sausages were determined. The results showed that curcumin had the best antioxidant activity and bioacceptability at the concentration of 1200mg/L. After replacing backfat, the brightness and yellowness of emulsified sausages were increased, along with decreasing cooking loss, reducing hardness and increasing elasticity. Considering all the indexes, replacing 75% backfat with high concentration emulsion loaded curcumin was acceptable. The final amount of backfat in emulsified sausages was reduced 25%, and the bioavailability of curcumin in oil phase of emulsified sausages was up to 0.112mg/g.