Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P<0.05) hardness, springiness, and cooking yield values than SP. KJC had significantly improved (P<0.05) gel strength (2255.42 g mm) compared to that of SP (1784.98 g mm). KJC also had better fat retention than sCMC and ALG. Sensory characteristics were evaluated by 12 trained panelists using a quantitative descriptive analysis (QDA). sCMC, ALG, and KJC scored higher than SP for hardness, cohesiveness, and springiness, but the scores were quite close to those of FS. The addition of CMC, alginate, or konjac did not influence the oiliness, fish flavor, and color of fish sausages. Overall, of the hydrocolloids tested, konjac was the best at improving the physicochemical properties and sensory characteristics of sausage prepared with surimi powder, followed by alginate and CMC