Surimi was obtained by washing of mechanical separated meat (MSM) of Argentine anchovy and it was used to produce sausages. Chemical, technological and nutritional quality of product was evaluated. Surimi obtained with sodium bicarbonate (SB) solution showed a lighter color, but the gel strength was higher in the surimi obtained with phosphoric acid (PA) solution. Significant difference between the surimi sausages and the commercial ones in the color and firmness parameters was observed. The sausage produced with surimi PA presented high protein and low fat content comparing with commercial sausage. Furthermore, it presented 5% and 14% of reduction in total energy value and sodium content, respectively, compared to commercial sausage.