The purpose of this research was to prepare cooked chicken sausages with reduced fat content and addition of dietary fibre. The latter was added in quantity needed for the use of nutrition claims »Source of fibre« and »High fibre«. For this purpose, inulin, isolated oat fibre and psyllium were used. The chemical composition of sausages was determined with NIR and with chemical methods for determination of protein and fat; the dietary fibre content was determined with enzymatic-gravimetric method. Texture was determined with instrumental and sensory analysis. The sensory properties of sausages were also analysed using quantitative descriptive analysis with a trained panel, and with consumers. The results have shown that the addition of dietary fibre improves the nutritional composition of sausages and reduces the fat content. Dietary fibre content of all samples was sufficient for the use of nutrition claims. Based on our results, inulin is the most appropriate source of dietary fibre and fat substitute in cooked chicken sausages, as sausages with the addition of 3 or 6 g inulin/100 g had comparable sensory properties and acceptability to the control. Oat fibre showed good potential when added in concentration of 3 g/100 g, but the sausage would need recipe optimization. Due to its negative effect on textural and sensory properties of sausages, psyllium was found to be inappropriate for the use in cooked chicken sausages.