The aim of the study was to produce of no-maturating fermented sausage with addition of inulin and probiotic strains. The study included production of sausages with addition of probiotics strains, growth promoting and texture inulin, determination of growth of probiotic bacteria in a final product during its storage period, determination of influence of synbiotic on undesired microflora and organoleptic quality of product. Microbial quality of sausages has been satisfactory. The number of undesired rods didn't exceed admissible standards. Amount of probiotic bacteria, which had been added to 3 types of products, achieved the level up to 1.010(6) cfu/g in all samples of sausages stored at different temperature. No significant differences in number of probiotic bacteria have been noted as a result of prebiotic addition. In organoleptic evaluation a beneficial effect of synbiotics on sensory properties, especially their structure and consistency has been observed.