In recent decades, the demand of consumption for probiotics or functional foods has increased and several attempts to use them in fermented meat products. The study aims to produce the probiotic fermented sausages by using the probiotic bacteria of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG (with the initial inoculation of 107 cfu / gr) as a functional food and to study their chemical, microbial and organoleptic properties. The results of chemical tests showed that the probiotic samples have the highest amount of protein content and lowest amount of moisture content compared to the control. The results of the overall count of probiotic bacteria in the desired times showed that in the samples containing probiotic bacteria, there are 106-107 of living bacterial cells per gram of final product. The microbial test results of non-lactic bacteria count showed that the treatment containing Lactobacillus plantarum 299V had the highest amount of mentioned bacteria and the control had the lowest amount. In the final products of all samples, no trace of the presence of pathogenic bacteria was observed. The results of the organoleptic property evaluation showed that in most cases, the probiotic fermented sausage samples had higher scores than controls.