Results of nitrite and nitrate determination in cured, cooked sausages performed in veterinary laboratories and in the Department of Hygiene of Food of Animal Origin in the National Veterinary Research Institute in 1996 are presented. Measurements were conducted according to the Polish Standards. Mean nitrate and nitrite in cured sausages (8676 samples) were 15.0±10.6 to 49.9±71.0 mg/kg and 32.4±27.9 to 62.7±34.8 mg/kg. The residue limit (125 mg/kg as the permissible sum of nitrate and nitrite concentration) was exceeded in 2.95% of the examined samples.