Relatively huge amounts of wheat germ are produced annually as a by-product of wheat milling industry in Egypt. Wheat germ had high amounts of protein, ash, fat, carbohydrates and bioactive compounds. The aim of the work was to study the possibility of using chicken's gizzard and liver in production of sausage  and effect of substitution of  gizzards and liver meat by wheat germ at levels 5, 10, 15 and 20% on proximate composition, physical properties, sensory characteristics and microbiological criteria and after storage at 4ºC for 15 day. A sensory evaluation showed that gizzards and liver sausage was very acceptable from the standpoint of color, taste, odor, juiciness, tenderness and overall acceptability. Storage at 4ºC for 15 day of studied sausage caused slightly decreased in moisture, crude protein and fat but increase in total carbohydrates. The results of microbiological analysis showed that refrigerated storage of gizzards and liver sausage samples lead to increase in the total viable bacterial count and psychrophilic count whereas all samples was free from coliform, Salmonella and Shigella.  It is recommended to use chicken gizzards and liver in sausage processing after good and quick cleaning with a percentage exceeds 20% of wheat germ.