This study has been done in two phases: (i) Hydrothermal process at wheat bran (H.W.B) and production of four sausage formulas containing H.W.B as a source of daitary fibre; and (ii) the physical, chemical and sensory analysis of the sausages. The first phase was the milled wheat bran was steeped with acetate buffer ( pH 4.8) at 55°C in order to reduce its phytic acid. In the next step, three different sausage formulas were produced, using the different percentages of the processed wheat bran(2, 4, 6%) which compared whit the sample without bran (blank sample). The amount of the phytic acid in the bran was measured before and after the hydrothermal process in order to be assured of the phytic acid reduction. Sausages samples were subjected to the Warner test for determination of cutting resistance and mastication sufficiency of the samples. Color of the sausages was determined using Hunter Lab systems. moisture, protein, ash, fiber content along with water holding capacity as well as the iron hem, iron, zinc, calcium and the phytic acid content of the samples were also determined. The results in four replations were subjected to statistical analysis using SAS program. The results showed that by the increase of the bran percentage up to 6 percent, the moisture countent of the samples did not change significantly(p 0.01). The sausage sample with 6% bran showed the highest amount of ash, iron, zinc, water holding capacity, cutting resistance, fiber, phytic acid. It had also the lowest amount of calcium and iron hem. The processed bran sausages compared with blank sausage had a significant difference (p 0.01) in the protein percentage. Consequently, no statistical significant difference (p 0.01) was observed among the processed bran sausages.While bran percentage increased, L and a values decreased whereas b value increased. The sensory analysis was consisted of studying the texture, taste and color of the sausages samples. The sausages samples were presented to a group of 15 test panels. They were supposed to offer their opinions about the three mentioned factors in a table in the range of excessive interest to excessive disinterest. The analysis of the responses by the Twig method showed that the processed bran sausages as well as the blank sausage have no significant difference from the consumers’ point of view and all the three formulation with the bran can be produced. Key words: sausage, wheat bran, hydrotermal