This work was planned to evaluate the effect of propolis on the different quality criteria of fresh Egyptian sausage as well as its shelf life. Three groups of processed fresh beef Egyptian sausage were used the first two groups were treated with 400 and 600 mg ethanolic extract of propolis (EEP)/Kg, respectively the third group left as a control was kept at 5°C. All groups were examined every 3 days untill the signs of spoilage were detected. All groups were investigated for sensory, chemical and microbiological deteriorative criteria. The results revealed that control samples were decomposed after 12 days, while the of treated samples showed longer shelf life, as it decomposed after 21 days. Thiobarbituric Acid (TBA-value) mg mal/ kg, and Total Volatil Bases Nitrogen (TVB-N) mg/ 100g were gradually increased in all examined samples, with lower level for treated samples than control one. Also gradual increase in microbiological load of control samples throughout the storage time was observed, whereas, proteolytic, lipolytic and total mould and yeast counts were 6.38 ± 0.40, 5.99 ± 0.56 and 6.59 ± 0.52 log₁₀cfu/g, respectively at the 12th day and rejected. Such counts were slightly decreased in treated samples up to 15th day of storage, for treated group one samples (400 mg ethanolic extract of propolis (EEP)/Kg) were 5.36 ± 0.18, 4.98 ± 0.52 and 4.80 ± 0.35log₁₀cfu/g, respectively. Such counts were significantly decreased in treated group two samples (600 mg ethanolic extract of propolis (EEP)/Kg) were 3.46 ± 0.22, 2.89 ± 0.20 and 3.59 ± 0.34, respectively, followed by gradual increase till the end of storage time. The results have proved to be satisfactory, as the propolis had not adversely affected the quality characteristics and was efficient in controlling the lipid oxidation microbial effects in the final products. Finally propolis is recommended as a preservative in fresh sausage processing