Probiotic food products are very popular on domestic and international markets. The application of probiotic in meat products is still being explored. Six types of sausages were developed from beef sausage (with and without probiotic), mutton sausages (with and without probiotic) and chicken sausages (with and without probiotic) and stored in the refrigerator at 4°C and sampling were performed at1, 10, 20 and 30 days in order to analyze their physicochemical and sensorial properties. During the storage period, ash, dry matter, pH, and titrable acidity, water holding capacity, fat, and protein (p < 0.05) were significantly differed among all types of sausages. Beef sausages without probitoic showed high amount of dry matter (52.2±0.60%), protein (24.40± 0.00%) and fat (10.16± 0.35%) at the end of storage. On the other hand, high amount of titrable acidity as(1.22±0.022%)  and lower pH value (5.16±0.01) were observed in chicken sausages with probiotic. Water holding capacity was decreasing during storage period.  All types of sausages with probiotic had high scores for all attributes, in relation to color, aroma, flavor and overall acceptability while, without probiotic added sausages (beef, mutton and chicken) had higher preferences to accept the texture. Finally, probiotic sausages showed sensory characteristics greatly appreciated by the panelist, with the highest preference except for texture. In addition, beef and mutton sausages (with and without probiotic) were mostly preferred by the panelist for the sensory attributes.