Carob molasses (pekmez) obtained from carob fruit contains many beneficial components for health. Although the molasses pulp that comes out as waste in the production of molasses contains a large amount of fiber, it is not evaluated. In this study; purification, drying and grinding of the crude carob fiber (CCF) from raw molasses pulp was carried out. The obtained CCF flour was added to the traditional Turkish sucuk (sausage) dough (which also contents meat, salt, garlic, sugar, species) and fermented sucuk was produced for 4 weeks. After fermentation, the effects of the addition of 5–20% CCF flour on chemicals (moisture, ash, protein and fat) and also textural (hardness, colour) and sensory properties (acceptability, taste, softness, appearance) of the fermented sucuk samples were investigated. The results showed that the addition of CCF flour up to 10% into the sucuk dough had no significant effect compared with control group on these properties. Therefore, a sucuk formulation can be developed which is a fibrous meat product with reduced fat for health and which has better sensory appreciation.