In this study, a covalent complex between tamarind seed globulin (TSG) and epigallocatechin-3-gallate (EGCG) was prepared by alkali treatment. UV-visible spectroscopy was used to analyze the binding rate of TSG-EGCG covalent complex and the binding conditions were optimized. The effects of adding different amounts of TSG-EGCG covalent complex on the cooking loss, water-holding capacity and texture of emulsified sausages were studied using a color difference meter, a texture analyzer and a scanning electron microscope (SEM). The results showed that reaction at pH 9.5 and 30 ℃ with a mass ratio of TSG to EGCG of 1:0.1 gave the maximum binding rate. Compared with TSG, the microstructure of emulsified sausages added with TSG-EGCG complex was more compact, the three-dimensional gel network was more uniform and clear, and the cooking loss, water-holding capacity and texture properties were significantly improved. In conclusion, TSG-EGCG complex can improve the sensory quality of emulsified sausages, and the quality of emulsified sausages can be significantly improved by adding 2% of TSG-EGCG complex.