In this study, firstly production of sausages with starter cultures which arc gained desired spesifications after that using heat treatment (pasteurization) to those sausages and at the end of prosess providing a product which has quality and standart was aimed. In this research, according to preexperiments best results was determined at the commercial mixture of lactobacilli-micrococcus and this group was called as control group (without starter), at the end three days production period, the counts of total aerob bacteria, micrococcus, lactobacillus, proteolitic microorganisms and coliform was examined the analysises of pH, humidity, water activity, titratable acid (% lactic acid), nitrit, fat and salt and sensory evaluation of these samples was achieved. Finaly, fermented sausages with starter culture that are heated on the second day of fermentation and after are placed in to the drying for one day, have determined to offer for sale and consubtion in terms of regulations and standarts.