This study evaluated the effectiveness of different packaging methods (aerobic, vacuum and $CO_2$), combined with irradiation, in reducing volatile N-nitrosamine formation in pork sausage during storage. Production of nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) in pork sausage was decreased by irradiation during storage at 4$^{circ}C$ for 4 weeks. The nitrosamine concentrations were the lowest in sausage with $CO_2$(100%) packaging. These results indicate that irradiation combined with $CO_2$ packaging is the most effective treatment among tested for reducing the formation of volatile N-nitrosamines in cooked pork sausage during storage.