In this study, the effect of Urtica dioica, Hibiscus sabdariffa butylatedhydroxytoluene (BHT) and nitrite/nitrate on the quality (pH, Hunter L-, a- and b-value and sensory attributes) and safety [2-thiobarbituric acid reactive substances (TBARS) value and biogenic amine] were investigated during the ripening periods of sucuk (Turkish dry-fermented sausage). During the first 2 days of ripening, pH values decreased (P<0.05) rapidly from 5.78 to about 4.49. pH values of batters were not significantly (P<0.05) affected by the addition of nitrite/nitrate, BHT, U. dioica, H. sabdariffa. TBARS values increased from 0.52 to about 0.95mg/kg significantly (P<0.05) during the first 4 days in control, and H. sabdariffa added batters. The highest (P<0.05) histamine concentration was determined in the control batter prepared without antioxidant. U. dioica was more effective (P<0.05) on decreasing histamine and putrescine concentration than the other antioxidants. Putrescine concentration in batters increased (P<0.05) from 1.13 to about 15.34mg/kg during the first 4 days. Tyramine concentration increased significantly (P<0.05) during the ripening period from 5.55 to 103.93mg/kg. The control batter had the highest (P<0.05) tyramine concentration about 50.21mg/kg. Hunter L-values were not affected (P>0.05) from ripening time and addition of antioxidants into batter. The Hunter a-value increased (P<0.05) during the ripening periods, however, b-values decreased (P<0.05) from 12.58 to about 10.53. Overall sensory quality evaluated from color, flavor and ease of cutting scores increased (P<0.05) from 3.25 to about 9.00.