This study aimed to evaluate the effect of partially replacing pork backfat with string cheese on the quality of dry-cured goat meat sausages. Two formulations were prepared: A control (C0, 20% backfat) and a treatment (C10), in which 10% backfat was replaced with string cheese. Proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS), pH, water activity, color, and texture were analyzed. The addition of string cheese significantly reduced fat and increased protein and moisture (p<0.05). Fatty acid analysis revealed higher medium-chain saturated fatty acids (C4:0- C8:0) and total saturated fatty acids (SFA), with a lower unsaturated-to-saturated fatty acid (UFA/SFA) ratio. Both groups showed TBARS values below the sensory threshold, but the treatment had significantly lower lipid oxidation (p<0.05). The treatment also had a higher pH, while water activity showed no difference. In color, the treatment exhibited significantly higher a* (redness) and b* (yellowness) values. Textural analysis indicated increased hardness but reduced cohesiveness and gumminess. These findings suggest string cheese can act as a fat replacer and functional ingredient that improves the nutritional and physicochemical characteristics of dry-cured goat sausages.