Gelatinized, solubilized/dispersed and retrograded starches were produced from normal (unmodified) corn and potato starches, and were used with sheep tail fat for sausage batters. Emulsion stability, jelly and fat separation, water holding capacity (WHC), emulsion viscosity and batter pH were determined. Penetrometer reading after cooking of the batters, and tenderness of the end-product were determined. Modified starches statistically (p < 0.01) affected emulsion stability and emulsion viscosity. The modification process was not significant for pH, WHC, jelly and fat separation and penetrometer values (p > 0.05). While type of used starch had a significant effect on jelly and fat separation (p < 0.05), for the other measurements it was not significant (p > 0.05). © 2006 Elsevier Ltd. All rights reserved.