The effects of starter cultures on short- to medium-chain free fatty acid contents am sensory attributes of different batches of summer sausages were determined. The summer sausages were from range ram mutton, and formulated after grinding to contain 23% fat. Commercial starter cultures from different sources, including Micrococcus varians or Micrococcus species and Lactobacillus plantarum, commercial microbial lipase, an indigenous Micrococcus isolate or encapsulated lactic acid were used to prepare the summer sausages. Three batches were made, each batch receiving six different treatments. Three consumer panels evaluated the sausages for acceptability and a trained screened panel evaluated the products using the flavor profile test. Encapsulated lactic acid treatment significantly improved the sensory acceptability of the sausages. Presence of mutton flavor was not detected in indigenous Micrococcus isolate and L. plantarum treatment. Gas chromatography was used to quantify all short- to medium-chain fatty acids from the sausages. Common fatty acids, C6 through C12, were identified by retention data. Increased C6 and C8 levels due to addition of lipase were associated with increase in mutton and rancidity flavors of the product. The relationships among the level of major fatty acids and the sensory parameters were mostly negative.