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The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel powder (BPP), Musa acuminate. Chicken sausage, incorporated with different percentages of BPP (2%, 4% and 6%), were investigated and compared to the control (0% BPP). The use of BPP in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions and the dietary fibre content of chicken sausages. By increasing the proportion of BPP to the sausage formulation up to 4% and 6%, hardness was increased by 31% and 54% respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). BPP addition significantly increased (P < 0.05) water holding capacity and cooking yield as the amount of BPP increased in chicken sausages. A strong significant decrease (P < 0.05) on the *L as the proportion of BPP in sausage increased. Sensory evaluation showed that chicken sausage with a concentration of 2% had the highest overall acceptability, while a sausage contained 6% was found to be least acceptable compared to the control sample. The declining sensory acceptability of sausage with 6% BPP is related to the hard texture and the darker colour of sausage compared to other formulations.