Abstract: The objective of this study was to investigate the feasibility of partially replacing NaCl with salty pig bone peptides (SPBP) in the production of low-NaCl sausages (LNS). The impact of varying proportions of SPBP replacing NaCl on sensory attributes, texture characteristics, color variation, pH, yield, moisture content, taste, and volatile profile was examined. The findings indicated that sausages supplemented with 1% NaCl+1% SPBP (1% LNS-SPBP) outperformed the control (supplemented with 2% NaCl) in terms of color, appearance, taste and flavor, while tissue structure was comparable to that of the control group. Additionally, 1% LNS-SPBP significantly enhanced the textural properties of LNS (P<0.05). E-tongue results demonstrated that the salty, freshness, sweetness, and richness attributes of 1% LNS-SPBP surpassed those of the control and other experimental groups, while sour, bitter and bitter aftertaste were notably reduced compared to the control group. However, the sausage yield and moisture content were significantly (P<0.05) diminished when different percentages of SPBP were applied. Furthermore, HS-GC-IMS analysis revealed alterations in the volatile profiles of LNS, and in combination with the results of the sensory scores, a certain amount of SPBP in place of NaCl conferred a better flavor to LNS. In conclusion, the combination of 1% LNS-SPBP effectively substituted 2% NaCl, achieving the objective of reducing salt content without compromising saltiness in LNS.