Description: The results of the research of the effects of the meat starter culture Lactobacilus sakei + Staphylococcus carnosus, carrot fibers and extract of rosemary on the physical, chemical and sensory properties of the fermented smoked sausage are given in this article.Theresearch has been done on five (5) variants of the fermented smoked sausage made in industrial conditions. The use of the meat starter culture Lactobacilus sakei + Staphylococcus carnosus and carrot fibers allows for a smaller loss of mass in the production process and better overall sensory properties of the final product. The use of rosemary extract does not display significant influence on the properties of the sausage