The effect of addition of cereal and fruit dietary fibres on the sensory properties of reduced-fat, dry fermented sausages was studied. Dry fermented sausages with 6 and 10% pork backfat were manufactured, with addition of cereal (wheat and oat) and fruit (peach, apple and orange) dietary fibres, at 1.5 and 3% concentrations. The energy value reduction of the final products was close to 35% and their final fibre contents, after ripening, were 2 and 4%, respectively. The ripening process was monitored by physicochemical and microbiological analysis. Sensory properties were analyzed using triangular and hedonic tests and, a texture profile analysis was carried out. A correlation principal component analysis was performed. The results showed that the sensory and textural properties of batches with 3% dietary fibre were the worst, due to their hardness and cohesiveness. The best results were obtained with sausages containing 10% pork backfat and 1.5% fruit fibre especially those with orange fibre, which gave organoleptic characteristics similar to conventional high fat products. Thus, reduced fat sausages fortified with dietary fibre can be obtained with an acceptable sensory profile.