A total of 100 of fresh and frozen oriental beef sausage samples (50 of each) were collected from local markets and analyzed for their quality indices through bacteriological and chemical examinations. The bacteriological profile of fresh sausage samples revealed that the mean Log values of Psychrotrophic, Enterobacteriaceae and Coliforms count were 7.164 ±0.131, 5.393 ±0.140 and 5.2308 ±0.1504 log10 CFU/g., respectively. While the mean log values for frozen sausages were 3.404 ±0.589, 3.193 ±0.199 and 3.2973 ±0.2385 log10 CFU/g respectively. Salmonella were detected in 10 (20%) of fresh oriental beef sausage, meanwhile it could not be detected in all examined frozen sausage. The chemical examination showed that the mean values of pH, Total Volatile Nitrogen (TVN mg/100g) and Thiobarbituric acid value (TBA mg malondhyde /kg) were 5.480±0.066, 8.263±0.348 and 0.2346 ±0.0078; 6.503±0.067, 4.399 ±0.082 and 0.4064 ±0.0348 for fresh and frozen and sausage samples respectively