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The effects of inoculating lactic acid bacteria (LAB), specifically <i>Lactiplantibacillus plantarum</i>, <i>Latilactobacillus sakei</i>, <i>Latilactobacillus curvatus</i>, and <i>Weissella hellenica</i> on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the <i>b</i>*-value, flavor, and texture of the sausages. Notably, <i>L. sakei</i> inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution (<i>p</i> < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.