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Edible brown seaweeds, sea spaghetti (SS) and Irish wakame (IW), were incorporated at 2.5% into the formulation of reduced-fat (fat reduced from 25% to 20%, 15%, and 10%) and -salt (sodium chloride—NaCl) (salt reduced from 2% to 1.5%, 1%, and 0.5%) pork sausages. The physicochemical and sensory characteristics of the reformulated sausages were analysed. Subsequently, shelf-life evaluation (lipid oxidation and microbiological analyses) was performed on selected sausages stored under aerobic (AP), MAP70/30 (70% N₂:30% CO₂), MAP80/20 (80% O₂:20% CO₂), and vacuum (VP) conditions. Relative to the control, seaweed sausages containing 10% fat had higher (<i>p</i> < 0.05) protein and 1.5% salt seaweed sausages had higher (<i>p</i> < 0.05) ash content. The addition of seaweed did not affect the pH of reduced-fat and -salt sausages, and cook loss increased in reduced-fat sausages. Reduced-fat and -salt seaweed sausages were darker in colour than the experimental controls. Based on sensory results, the most accepted sausages using SS and IW were 10% fat, 0.5% salt (SS10f/0.5s), and 15% fat, 1% salt (IW15f/1s), respectively. With regard to the shelf life of selected seaweed sausages, MAP70/30 (70% N₂, 30% CO₂) and VP (vacuum packaging) were the most effective approaches for the lipid oxidation and TVC (total viable counts), respectively.