Abstract: Due to having meat protein and carbohydrates sausages are suitable environment for the growth of microorganisms. Many studies have been conducted on reducing the microbial load. Also acryl amide is a toxic and carcinogenic chemical produced in sausages heated >100-120°C. The present research studied the presence of some indicator activated pathogenic microorganisms with the ability to withstand cooking temperatures and the production of acrylamide. The aim of the study was to measure microbial contamination as well as acrylamide in sausage comparing with the standard rate and the aggravating factors. Sausage samples preparation and dilution (10^–1-10^–5) was conducted using maximum recoveri diluent to evaluate microbiological tests and to count various microorganisms. To prepare and measuring acrylamide, degreasing by Sox let extraction apparatus, sonickitation by ultrasonic lab device, condensation byvacuum distillation and chromatography was performed by HPLC. Sausage samples after the thermal process was collected randomly from food shops and fast food restaurants in the city of Rasht. Colonies of growth medium of microorganisms were counted and growth charts were plotted. Sausage microbial contamination was significantly higher than the permissible contamination (p<0.05) and growth of bacteria also significantly showed higher than the standard (p<0.05). The charts and the chromatograms for acryl amid production in micrograms per kilogram (ppb) also demonstrated an over production of the toxic and dangerous to human health. The maximum production rate of acrylamide was in fried, grilled and cooked sausages, respectively. It should be noted that the amount of acrylamide in sausages differed in different brands, because of the different amount of carbohydrates in their production.