Objective: to evaluate the characteristics of Frankfurt-type sausages formulated with soybean and canola oleogel structured with candelilla wax (CW). Design/methodology/approach: evaluated the physicochemical properties and textural attributes through storage time (1 and 21 days) after a partial or total substitution of the fat phase in the meat emulsion (50% and 100%) in two comercial edible oil [soybean oil (SO) and canola oil (CO)]. Results: the physicochemical characterization showed that retained higher moisture as the animal fat was displaced in the formulation, being 100% SO and 100% CO (43.46% and 40.64% respectively) those that conserved higher humidity, as well as fat and protein values. Additionally, the samples responded incrementally in 50% SO and 100% SO than in CO, after storage this in hardness, elasticity, cohesiveness, stickiness and chewiness profiles. Besides 100% SO and 100% CO were the ones that developed the greater hardness over time. Limitations on study/implications: limitations in the manufacture of sausages, which implied a longer maturation time of the meat matrix in order to obtain a stable emulsion. Findings/conclusions: these results are promising to establish processing parameters in order to design an attractive final product for the consumer, helping to reduce the consumption of saturated fats and trans fats.