The effects of adding different amounts of flaxseed gum (0%, 0.05%, 0.10%, 0.15% and 0.20%) on the degree of starch gelatinization (DSG) and quality of starch-meat sausage were investigated. The results showed that the DSG, water content, redness value and elasticity of sausages first increased and then decreased with increasing addition of flaxseed gum, reaching their maximum values at an addition level of 0.10% (P < 0.05). In addition, the sausage with 0.10% flaxseed gum had the lowest cooking loss and the highest acceptability score (P < 0.05). Therefore, addition of 0.10% flaxseed gum can improve the quality of sausages.