The antioxidant potency of Tomato peel powder (TP) or Pomegranate peel powder (PP) at different levels in chicken sausages was evaluated and compared to Butylated hydroxy toluene (BHT) as synthetic antioxidant. The chemical, physical, cooking, microbiological and sensorial properties of different chicken sausages treatments stored at -18°C for 4 months were monthly determined.  The results revealed that the thiobarbituric acid (TBA) values of chicken sausage were decreased with increasing PP or TP levels. The positive effect of PP on TBA value was higher than those of TP. The water holding capacity (WHC) of chicken sausages was improved by adding PP or TP. The highest WHC value was recorded with TP (1.5%) chicken sausage at the end of storage period. The PP or TP chicken sausages recorded lower cooking loss values compared to control through the storage period. The total bacterial count and sporeforming bacteria of chicken sausages decreased by adding PP or TP during storage period. The coliform and yeasts & molds were not detected through storage period for different studied chicken sausages. Sensory scores indicated that the addition of PP or TP at different levels improved all studied sensorial characteristics. The TP (2.5%) chicken sausage treatment scored the highest values of all studied sensorial characteristics at the end of storage period followed by TP (2%) and PP (2.5%) chicken sausage treatments. Therefore, the TP or PP can be used in chicken sausages as a safe and cheap source of natural antioxidant to protect chicken sausages from lipid oxidation and improve cooking and sensorial properties.