Oxidation of fatty acids reduces the quality of sausage over time. The use of natural antioxidants in sausage formulations is a good way to reduce the oxidation of fatty acids. In this study, changes in the microbial count, physicochemical properties, sensorial and textural characteristics were measured in the fermented sausage after the replacement of canola oil with pomegranate seed oil "PSO", omega-3 oil "O-3O" and a combination of PSO and O-3O during ripening. A significant decrease in water activity up to 89% was detected in PSO, O-3O, and their combinations 30 days after ripening, which indicated better conditions for compatibility of beneficial microorganisms in the new formulations. The increase in the lactic acid bacteria in these conditions confirmed this and a significant increase (P<0.05) in the bacterial count, 6.5 Log CFU/g and 6.6 Log CFU/g respectively in PSO and O-3O, compared to control (6.4 Log CFU/g) was observed. The abundance of unsaturated fatty acids was observed at a higher level in PSO, and the fatty acid profile of sausage improved in terms of nutrition. PSO treatment contained high levels of PUFA such as punicic acid (29.03%) and to a lesser extent oleic acid (25.59%) and linoleic acid (16.05%) compared to control. Also, the reduction of lipid oxidation (24.35 % less MDA content) in PSO treatment caused an increase in product acceptance score compared to O-3O. The addition of PSO did not make a difference in the quality of sausages compared to control and prevented the reduction of its quality in samples containing O-3O. These results showed that PSO has the potential to be used in fermented sausage to produce healthier products.