Growth of fungi on many types of foods under certain environmental conditions results in extensive spoilage of these foods due to production of off flavors, discolouration and bad tastes. Pomegranate (Punica granatum) peel is a nutrient-rich byproduct whose juice and related products are directly added to foods due to their pleasant taste, palatability, and preservative effects. This review aims to using of pomegranate peels powder at concentrations of 2g, 3g, and 5 g on physicochemical and chemical quality of sausage during a storage period at (1-4˚C) for 12 days. Also, microbiological criteria of sausage samples were recorded. Values of Total volatile nitrogen and Thiobarbituric acid were reduced by adding of different concentration of powders of pomegranate during refrigerated storage compared to control sausage samples. Phenolic compounds in pomegranate peels could have antimicrobial properties. So we can concluded that addition of pomegranate peel powder has an effect on lowering pH, TVN, TBA, APC, total coliforms, mould, and yeast counts in sausage.