In this study, the physicochemical characteristics and storage stability of porcine albumin protein hydrolysates (PAPH) in sausage were evaluated. Four concentrations of PAPH were added to pork emulsion sausage (T1, 0.3%; T2, 0.6%; T3, 0.9%; T4, 1.2%) and compared to the control (CON, 0%). On day 0, proximate composition, cooking loss, and sensory evaluation were compared. Purge loss, color, texture profile analysis, shear force, free amino acids, lipid oxidation, microbial counts, and volatile basic nitrogen (VBN) were compared on day 0 and after 4 weeks of refrigeration. The content of essential amino acids and redness(a*) increased as the level of PAPH added increased. Also, the cooking loss was improved. However, lipid oxidation, microbial counts, and VBN were increased significantly during storage for 4 weeks. The findings indicated that the addition of PAPH improved cooking loss and the protein composition of sausages, but negatively affected storage stability.