The present study investigated the effect of partial substitution of micronized cold-pressed hemp meal (MCPHM) (1%, 2%, 3%, 4% and 5%, m/m) for phosphate on the quality and sensory characteristics of low-phosphate (50% reduced-phosphate) frankfurters. The results indicate that MCPHM could be used as an ideal phosphate substitute; as MCPHM concentration increased, the cooking loss, L^* and a^* values significantly decreased (P < 0.05), while the emulsion stability, b^*, cross-sectional compactness, hardness and springiness significantly increased (P < 0.05). However, higher MCPHM concentration significantly decreased the juiciness, flavor, hardness, springiness, resilience, chewiness, brittleness, and adhesiveness of low-phosphate frankfurters (P < 0.05). In summary, the optimal addition level of MCPHM that improve the quality characteristics of low-phosphate frankfurters was 4%. Therefore, this study suggests that replacing phosphate with MCPHM can be a practical method to improve the quality defects of low-phosphate frankfurters.