The aims of this study were to use quinoa seeds powder and/ or chia seeds powder for producing camel meat sausage as a functional food that purchase in the frozen form.  Five experiments were done for sausage. The 1^st treatment (control) consists of 70% Minced camel meat, 12% Camel fat, 1.2% Spices, 2.3 % Salt, 1.2% Fresh onion,1% garlic, 3% starch and 9.3% cold water. The 2^st treatment QcS_25% (25% Quinoa + 75% Camel meat), The 3^st treatment CcS_50% (50% Chia +50% fat), The 4^st treatment CcS_15% (15% Chia + 85% meat), and the 5st treatment CcS_25%+25% (25% chia + 75% meat and 25% Chia + 75% fat). Ash and fiber contents of sausage samples increased while moisture content decreased by the addition of chia and quinoa plants. The control sample had the lowest TBARS than other treatments. The cooking yield increased and cooking loss decreased in all treatments. Amino acids profile and fatty acids profile improved. It could be concluded that using Quinoa and chia seeds powder in producing functional sausage have considerable importance in industrial as well as nutritional applications and also are useful for human weight control, heart disease patients and some other diseases