The present study was carried out to develop sausage using Leuconostoc citreum which was isolated from Kimchi. Leuconostoc citreum was added to sausage at three concentrations of 1, 3 and $5\%$, and was stored at $10^{circ}C$ for 40 days. The pH of the sausage containing Leuconostoc citreum was similar to the control group. The TBA value of the group containing Leuconostoc citreum was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsostoc citreum. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreum. The sausages with TBA values higher than 70 ppm are not permitted in Korea. With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconostoc ctireum than in the control group while springiness was almost the same in both the groups, but the group containing $1\%$ Leuconostoc citreum showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreum there was a decrease in the value of gumminess and brittleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc citreum than the control group. The sausage containing $3\%$ Leuconostoc citreum obtained the most excellent scores.