Wheat germ is a by-product of the cereal industry with interesting nutritional properties, including its high protein content. However, so far few applications have been found in the meat industry despite the growing interest in the use of vegetable proteins to reduce meat consumption. Therefore, the use of whet germ for the production of low-fat frankfurters was considered. A control sausage and four formulations with progressive substitution of lean pork (25%, 50%, 75% and 100%) were elaborated. Proximal composition, color, texture, emulsion characterization, fatty acid profile, fat oxidation and consumer acceptance were then analyzed. The results showed that the incorporation of wheat germ improved emulsion stability although the batters were more cohesive. In terms of the final product, the progressive substitution of meat by germ resulted in significant increases in fiber as well as significant decreases in moisture, fat, protein and ash. Sausages made with germ were darker and yellower and less reddish, as well as harder, chewier and gummier, but less cohesive and elastic. Similarly, wheat germ substitution improved the quality of the lipid profile, but decreased acceptability. Substitution of meat was only feasible up to 25%, a formulation for which there was hardly any significant difference with the control.