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Commercially available Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti (SS), <i>Alaria esculenta</i>—Irish wakame (IW)) and red (<i>Palmaria palmata</i>—dulse (PP), <i>Porphyra umbilicalis</i>—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14–15.60%), moisture (52.81–55.71%), and fat (18.79–20.02%) contents of fresh pork sausages were not influenced (<i>p</i> > 0.05) by seaweed type or addition level. The ash content of pork sausages containing PP, SS, and IW at 2.5% and 5%, and nori at 5%, were higher (<i>p</i> < 0.05) than the control sample. In comparison to the control, sausages containing nori, SS, and IW at 5% displayed higher (<i>p</i> < 0.05) WHC. Cook loss was unaffected (<i>p</i> > 0.05) by the addition of seaweeds into sausage formulations, compared to the control and within each seaweed. The addition of seaweeds into sausages had an impact on the surface colour (L* a* b*) and texture profile analysis (TPA) at different inclusion levels. Overall, hedonic sensory acceptability decreased (<i>p</i> < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%.