In this study, the physicochemical properties of highly gelling (H-G), moderately gelling (M-G), and lowly gelling (L-G) curdlan were comparatively analyzed as well as their effects on the quality of pork sausage. The results showed that H-G curdlan had the best gelling properties, with the highest gel strength (708.95 g·cm), hardness (5310.32 N), chewiness (3197.84 N·mm), and water-holding capacity (96.24%); its freeze-thaw stability (the loss rate after three freeze-thaw cycles was 43.96%) and high temperature stability (the gel dehydration rate was 7.75% after 2 h of incubation) were good and it had the best emulsion stability (which remained at 100% over 72 h of standing). Addition of H-G curdlan was the most effective in improving sausage texture and inhibiting texture deterioration after high-temperature sterilization. Compared with the blank group, addition of H-G curdlan significantly improved the water retention rate, freeze-thaw stability, and roasting resistance of pork sausage (P < 0.05), and significantly reduced the oil loss rate and cooking loss rate (P < 0.05).