A sausage type food was elaborated including different levels of modified starch of Zaragoza bean (Phaseolus lunatus) red variety. We applied analysis of variance, Tukey test and descriptive statistics. The results indicate that the levels of modified starch did not affect the nutritional quality of the sausages, presenting on average 57.003 ± 0.639% of moisture, 17,073 ± 0.385% of protein, 12,791 ± 0.217% of fat and 3,678 ± 0.297% of starch. In the texture profile analysis, no significant differences were found, but it was found that when the modified starch concentration increased, the product presented an increase in its elasticity and adhesiveness, for the firmness an equal relation was not obtained, since the treatment 4 (2.5% modified starch) obtained the lowest values, while treatment 3 was the one that obtained the highest values. Sensory analysis revealed a slightly greater acceptance as to the taste by the panelists towards treatment 3 (2% modified starch).