Several studies have investigated the sodium reduction in meat products; however, the food industry continues to face great challenges on this subject, searching for new approaches to maintain the technological properties and quality of reduced-sodium products. Despite the high hydrostatic pressure processing has proven to be an emerging technology in this scenario, there are no studies on emulsified meat products made with a high content of mechanically separated chicken meat (MDCM) (60%). The objective of this study was to evaluate the effect of the application of high hydrostatic pressure on bologna sausages with 50% sodium reduction and replacement by KCl with equivalent ionic strength. Three formulations were made: (1): 2.5% NaCl; (2): 1.25% NaCl; and (3): 1.25% NaCl and 1.6% KCl, subjected to 100 MPa and 200 MPa for 5 minutes at 10 °C. The emulsion stability, protein extraction yield, texture profile, objective color (L*, a*, b*), and microstructure of the bologna sausages were evaluated. No significant changes (p <0.05) were observed for the color attributes of the reduced-sodium batters subjected to different high-pressure treatments (100 and 200 MPa). On the other hand, the simple reduction of NaCl led to a lower extraction yield of the myofibrillar proteins of the samples. In relation to the texture profile, a significant (p> 0.05) increase in hardness was observed for the reduced-sodium samples HHP-treated at 100 MPa. Therefore, the batter made with a high content of MSM and 50% NaCl reduction subjected to 100 MPa for 5 minutes was considered as a promising technological alternative, with similar protein extraction yield, emulsion stability, and increased hardness when compared to the control.