The aim of the studies was to compare raw material composition, chemical parameters and evaluation of sensory quality of Bologna-type sausage, coming from Polish and Italian market. The studies were conducted on two samples of Polish and Italian sausage and included determination of basic chemical composition (content of water, total protein, fat, sodium chloride, ash, starch, collagen and total phosphorus) and sensory profile analysis. The results of the evaluation of declared raw material composition and of chemical tests indicate a considerable differentiation of raw material as well as of the evaluated parameters of the studied assortments. In the basic raw material composition of Italian sausages, application of meat, stomachs and pork fat was declared whereas Polish sausages were declared as containing pork or beef meat, mechanically deboned poultry meat and pork fat, and in the both discussed assortments – functional additives were declared. Italian Bologna-type sausages were characterized by significantly lower content of water, starch and carbohydrates as compared to Polish products and significantly higher content of protein, fat, chlorides, ash and collagen, resulting from the raw materials, used in production and from the level of the employed functional additives. The evaluated products were characterized by a differentiated sensory profile of texture and desirability of the evaluated discriminants. Italian sausages were characterized by significantly higher hardness, springiness and desirability of consistence as compared to Polish market products from the same assortment group. Significantly higher fat content in Italian Bologna- -type sausages has not been reflected in higher sensation of fattiness, sensorilly evaluated. In Italian Bologna-type sausages, a rich flavour profile was defined.

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