These studies were carried out to develop sausage using extracts from waste resources. The changes of pH and moisture contents were tended to be a similar to control, respectively ranged in pH 6.0~6.4 and 62~60% in moisture content. However, the water holding capacity of sausage added with chitosan and sesamol gradually were tended to be a little high, compared to control. The treatments using natural resource by-product revealed a low TBARS value, compared to control. This means that sausage added with natural by-product seem to be extend its shelf-life during storage. At the same time, the TBARS values were very similar to sausage added with 0.5% potassium sorbate. The residual nitrite contents of sausage added with natural resource by-product were tended to be a little lower than that of control. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 3$0^{circ}C$ than those of storage at 1$0^{circ}C$. The lightness of sausage color gradually were a little more decreased during storage at 3$0^{circ}C$ than those of storage at 1$0^{circ}C$. The redness of sausage added with chitosan were a little highter, compared to control Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, sausage added with natural resource by-product was effective on the basis of the reduction in residual nitrite content and lipid oxidation.