Currently, vegetable oils have been used as fat animal substitutes in sausages, which are meat products quite popular in Brazil. Thus, the babassu oil is an alternative because of its acceptability in the Brazilian northeast. Therefore, the objective of this study was to produce sausages with different oil concentrations and to evaluate the oxidative stability and sensorial acceptance. For this, four formulations were produced: control (without the oil addition) and three treatments with 25, 50 or 75% of oil replacing the animal fat. Lipid oxidation was evaluated by thiobarbituric acid reactive substances (TBARS) at 0 and 90 days. Sensory evaluation was performed on day 0 using a 9-point hedonic scale for the color, appearance, aroma, taste, texture and overall impression attributes and a just-about-right scale for the term “babassu oil flavor”. The purchase intention also was evaluated using a 5-point scale. The lipid oxidation increased with storage time in all treatments. However, the values obtained were below of the threshold perception of rancidity by consumers. For the sensorial evaluation, the formulations containing babassu oil had approval percentages similar or above of 75.00% in all attributes evaluated. The treatment with 25% of oil obtained greater acceptance (86.70%) for the taste attribute and was indicated by 46.70% of the panelists as having the "ideal flavor" of babassu oil. Most the panelists (60.00%) stated that they would buy the sausages. The treatments with 25 and 75% of babassu oil had higher purchase intention (66.67%). Thus, it was possible to elaborate sausages containing babassu oil that were stable to the lipid oxidation during the storage and had good acceptance sensorial. Therefore, the use of babassu oil in the manufacture of this product may be an alternative to improve the utilization of this regional raw material