The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical, technological, microbiological, and sensory properties of Bologna-type sausages was assessed. For this propose, six batches were manufactured: control (formulated with 20% fat) and five treatments replacing 20%, 40%, 60%, 80%, and 100% of pork-fat by a mixture of PS, water, and GBF (1:2:2). Fat contents significantly (P < 0.05) decreased, while moisture, resistant starch and ash levels significantly (P < 0.05) increased with the addition of PS and GBF gel. Lower cooking loss and higher emulsion stability (P < 0.05) were observed in the modified treatments. No difference was observed between the treatments for the microbiological quality. The substitution of up to 60% fat did not influence (P > 0.05) on color (L*, a*, b*, and whiteness), texture parameters, and sensory acceptability. Therefore, healthier Bologna type sausages could be produced by replacing up to 60% of the fat with a mixture of PS, water, and GBF without depreciating product's quality. © 2016 Elsevier Ltd.121 7378