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The effects of different yeast strains including <i>Pichia kudriavzevii</i>, <i>Torulaspora delbrueckii</i>, and <i>Debaryomyces hansenii</i> on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of <i>P. kudriavzevii</i> and <i>D. hansenii</i> compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of <i>P. kudriavzevii</i> and <i>T. delbrueckii</i> resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of <i>P. kudriavzevii</i> and <i>D. hansenii</i> contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, <i>P. kudriavzevii</i> and <i>D. hansenii</i> can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.