Current health concerns have driven consumers to request products with nutritional and physiological advantages, which can be achieved by using prebiotic ingredients. Lactulose is a disaccharide with prebiotic properties which has been considered to be a health-specific bioactive food ingredient, improving the metabolic absorption of certain minerals, reducing cholesterol and attenuating blood glucose. Therefore, this study aimed to develop and evaluate the effects of using lactulose as prebiotic on the physicochemical and microbiological characteristics of raw fermented sausages. A typical Brazilian fermented sausage (“salaminho”) was elaborated with 74% lean meat (60% pork and 14% bovine) and 20% pork back fat following a basic formulation described by Coelho et al. (2016). Glucono-delta-lactone (0.35%) was used as acidity regulator and the sausages were elaborated with (prebiotic) and without (control) lactulose syrup (Farlac; 667 mg/mL of lactulose). Samples were removed for analysis after 7, 14, 21 and 28 days of ripening (2 days at 20°C/90%RU and 26 days at 15°C/75%RU). The use of lactulose did not alter (P > 0.05) the development of the characteristics of the product during ripening, without affecting weight loss, pH values, acidity and water activity in relation to the control. In the final product, the lactulose concentration in prebiotic treatment after 28-d of elaboration (2.10 ± 0.59%) was maintained and the lactic acid bacteria growth did not differ (P > 0.05) for control samples (mean of 5.28 x 108 CFU/g). Both treatments met the microbial standards required by Brazilian legislation, being similar values for protein (35.12 ± 5.96%), moisture (31.61 ± 2.90%), fat (29.5 ± 4.10%), ash (0.99 ± 0.13%), pH (5.09 ± 0.31), acidity (1.73 ± 0.42% lactic acid) and water activity (0.82 ± 0.06). The feasibility of using prebiotic in developing raw fermented sausage with functional appeal was demonstrated.