<p>Bighead carp is known to be a sustainable, high-protein food source. However, its intermuscular bones and strong earthy odors limit its marketability. Processing bighead carp into surimi can address these issues and developing a ready-to-eat fish sausage can cater the growing demand for healthy convenient foods. Thus, this study has developed product prototype of a thermally processed, surimi-based sausage from bighead carp that is packed in different types of sauce: sweet and sour, Asian laksa, and yellow curry. Consequently, the study has assessed the product's physicochemical properties, sensory quality, and consumer acceptability. A consumer test with 138 respondents showed that the product prototypes have high median overall acceptability scores, ranging from 8 (“like very much”) to 9 (“like extremely”), indicating improved sensory properties as compared to previously reported bighead carp-based surimi products. In addition, it was determined that the flavor and taste of the sauce have a very strong positive correlation with overall acceptability (Spearman’s ρ &gt; 0.7), signifying that refinement and exploring complementary sauces are vital for optimizing the consumer acceptability of the newly developed product. These findings highlight the market potential of RTE fish sausage in sauce, offering new strategies for value-addition of low-value bighead carp.</p>