To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% $NaNO_2$ were manufactured. Increased CO-Hb decreased $a^*$ values, but increased $L^*$ and $b^*$ values significantly (p<0.05). Color of the 0.4% CO-Hb samples had no significant change (p>0.05) during the 29-day storage. Both CO-Hb and carboxy-myoglobin (CO-Mb) were found in the pigments extracted from the 0.4% CO-Hb non-cooked sausages. Therefore, CO-Hb showed a potential color agent in the manufacture of sausages.