One high‐fat and four low‐fat pork sausage formulations were made: P30 with 30% pork fat (P); P11‐W with 11% P and 10% added water (W); P11‐WC with 11% P, 9.5% W and 0.5% carrageenan (C); Pso11‐WC with 6% P plus 5% high‐oleic sunflower oil (So), 9.5% W and 0.5% C; and Pso11‐WGcf with 6% P plus 5% So, 7.0% W and 3% defatted glandless cottonseed flour (Gcf). Sausage patty cooking yield was highest for P11‐WC and Pso11‐WGcf. TBA values for refrigerated precooked patties were lowest for Pso11‐WGcf, whereas carrageenan had a prooxidant effect in low‐fat patties made with all‐pork fat. The oil had no adverse effects on lipid oxidation and sensory properties of low‐fat patties with C. The monounsaturated to saturated fatty acid ratio increased by 53–71% in the So‐containing low‐fat patties when compared to P11‐W and P11‐WC patties.