The present study aimed to investigate the effect of the addition of different concentrations (0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, m/m) of micronized cold-pressed hemp meal (MCPHM) on the quality characteristics of frankfurters. The results showed that with increasing concentration of added MCPHM, the cooking loss, emulsion stability, hardness, elasticity and chewiness of frankfurter sausage increased firstly and then decreased (P < 0.05). Additionally, the water activity significantly decreased, while the pH significantly increased (P < 0.05). Therefore, addition of MCPHM could effectively improve the quality of frankfurter sausage, and the most pronounced effect was achieved when the amount of added MCPHM was 1.0%.