Western consumers are becoming more aware of the environmental impact of consuming meat, which has led to an increase in research into protein alternatives with specific interest in insects as a viable option. To determine whether insects could be used in an emulsified sausage application, 4 different treatments were investigated to obtain a Vienna-style sausage made from black soldier fly larvae (BSFL). Treatments consisted of a commercially formulated pork Vienna (control) and 3 BSFL treatments with varying concentrations of BSFL (28, 31, and 34%). Proximate composition, and texture profile analysis on d 1 and d 14 (refrigerated storage) were determined. The pork treatment was higher (P< 0.001) in protein and moisture than all of the BSFL treatments, however, there was no difference between treatments with regard to fat or ash content. Texture profile analysis indicated that the treatments had no effect on perceived hardness and cohesion on d 1. With regard to gumminess and springiness, the pork Vienna sausage had the highest (P< 0.001) gumminess values. After 14 d of refrigerated storage the pork treatment retained its hardness, however, there was a decrease (P< 0.001) in the hardness of all of the BSFL treatments. Cohesion values differed between treatments on d 14 (P< 0.001), but both the 34% and 31% treatments were comparable to the pork treatment. On d 1 there was a difference in springiness between the 34% treatment and 28% treatment (P< 0.05), and only the control and 28% treatment retained its springiness at d 14. This study establishes that although BSFL Vienna-style sausages differ from pork Vienna sausages in terms of nutritional composition and perceived texture, out of the 3 BSFL treatments, the 28% BSFL treatment was most comparable to the pork treatment in terms of protein content, ash content, perceived hardness, cohesion, and gumminess, thereby showing the potential of BSFL for partial use in emulsified meat products.