In this study, lermented sausage samples of both experimentally produced by addition of different organs {larynx, lung, tongue, tripe, intestine, spleen, liver, heart, testicle and mammary gland) and 48 sausage samples obtained from markets in Konya were studied histologically. Each sample was divided into two pieces and one of Ihem was processed by routine histological techniques and immersed in paraffine blocks. The seclions were stained with hematoxylene-eosin, trichrorne and Pappenheimis panoptic slain. The other half of the sample was immersed in gelatine and stained with the same as the paraffine sections. In light microscobic investigation, tissue types in each microscopic field were counted and the data was analysed statistically in order to determine whether there was any relation between addition ratio of the organs and their observation incidence in the sections. By comparison the staining properties and histological structure of the tissues in the sections prepared by different processing procedures, an appropriate processing and staining method for sausage histology was outlined. A close relationship were observed between the addition ratio of the organs and their observation frequency in the sections, although there was not any statistically significant difference among the groups. With the advantages of paraffine method such as, sectioning is relatively easy, staining properties and preservation of the tissues are perfect; it has also some disadvantages such as time consuming, more chemicals needed and some of these chemicals are carcinogen. For these reasons, the gelatine embedding method was superior lo the paraffine method. When compared the staining methods, Irichrome staining gave the best results with its capability oi staining the epithelial, connective, muscular, cartilage tissues in different colors, in 18 (37 %) of the 48 sausage samples obtained from markets, the organ sections, which were prohibited by the related items of rules and regulations of Food Standards, were observed. As a result histological examination has been assumed a useful method in addition to the chemical, microbiological and organoleptical methods in the.control and classification of the fermented Turkish sausages.