Purpose: This study evaluated the quality characteristics of low-fat pork model sausages (LFMS) according to the drying methods (Freeze-drying, FD vs. 60℃ Oven-drying, OD) and addition levels of Rhynchosia nulubilis powder (RNP) (0, 0.5, 1.0, 2.0, and 3.0%). Methods: Two experiments were conducted. In experiment 1, five LFMS treatments were prepared with different drying methods (CTL, REF, FP, OP, and MP). In experiment 2, five LFMS treatments were prepared with various levels of RNP (0-3.0%). Results: I n experiment 1, regardless of the drying method, when RNP was added to LFMS, the a* values decreased and the b* values increased compared to the control and reference. In addition, the moisture content decreased, but the fat and protein contents increased (p<0.05). The hardness values of OP and MP were similar to those of CTL and REF (p>0.05). In experiment 2, as the RNP levels were increased, the L* and a* values decreased, and the b* values increased (p<0.05). When 0.5 and 1.0% of RNP was added to the LFMS, the CL, EM, proximate composition, and TPA results of the control (0%) were similar(p>0.05). Conclusion: Low-fat model sausages with OD RNP were similar characteristics to those of REF and adding 0.5% or 1.0% of RNP might be the optimal content for the maximum ...