The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p>0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p