The quality of emulsion-type sausages is affected by the ratio of saturated and unsaturated fatty acids. Horse fat and canola oil contain mainly unsaturated fatty acids relative to other fats and oils. The main objective of this study was to produce unsaturated fatty acid enhanced emulsion-type sausages by adding horse fat and canola oil and investigating the resultant physicochemical characteristics. The horse fat (H) and canola oil (C) were added in the ratio of 20:0 (H20:C0), 15:5 (H15:C5), 12.5:7.5 (H12.5:C7.5), 10:10 (H10:C10). Sausages produced with the addition of horse fat and canola oil showed an increased, moisture content and water holding capacity. Also, cooking and fat loss increased, and water loss decreased. Volatile basic nitrogen and thiobarbituric acid reactive substance values increased because of canola oil, but the food quality was observed to be safe. An analysis of physical properties showed that hardness, springiness, gumminess, and chewiness tended to decrease as the ratio of canola oil increased. The saturated fatty acid composition comparing palmitic acid etc. in the sausages decreased, and unsaturated fatty acids such as oleic acid increased. Based on these results, we suggest that H15:C5 and H12.5:C7.5 are suitable for unsaturated fatty acid enhanced emulsion-type sausage production.