The aim of this study was to evaluate the effects of feeding adult sheep with linseed the fatty acids profile and thermal analysis of fresh Brazilian mixed sausage. Were developed four formulations of fresh mixed sausage containing different proportions of meat from adult sheep and pork (100 % sheep; 90 % sheep and 10 % pork; 80 % sheep and 20 % pork and 70 % sheep and 30 % pork). These formulations were developed for the three feeding periods with linseed before slaughter (30, 45 and 60 days) resulting in a total of 12 formulations. Results showed that major fatty acids present in the samples were oleic (C18:1), palmitic (C16:0) and stearic (C18:0). There was no significant effect of the proportion of adults sheep meat in the content of fatty acids analyzed. The linolenic acid and CLA had increase in their values as the period of greatest feed. The DSC analysis showed that samples produced with adult sheep meat feed linseed for 30 days (higher content of saturated fatty acids) showed higher melting point temperature.