Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction in the consumption of meat has produced an increase in the formulation of meat product analogues. This trend is the main focus of producers to offer new attractive products to consumers even though the aroma profile of traditional fermented meat sausages is not reached. In this manuscript, we review and discuss the chemistry of aroma formation in traditional fermented meat sausages in contrast to the potential of plant-based ingredients used in meat analogues.