Chicken sausage from poultry by-products were prepared from a standardized formulation and were extended with optimized level of non meat binders viz., sodium caseinate and whole egg powder at , and and 2, 4,and 6% level respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. | Low cost sausage preparation from poultry by - products and broiler meat