Fish meat, which is high in protein and low in fat is becoming a suitable raw material for the production of dry fermented sausage. In this study, the effect of black pepper and rosemary powder on dry fermented sausages was investigated. Many parameters such as, blending ratio (2% and 2.5%), fermentation time (0 h and 72 h), and drying time (7 and 12 days) on the proximate composition, Physico-chemical, microbiological, and sensory qualities of the product were analyzed. The proximate composition of dry fermented sausages treated with black pepper and rosemary powder ranged from 25.36 - 30.16 for moisture, 21.43 - 32.88 for crude protein, 10.42 â€“ 19.52 for total fat, 6.00- 7.72 for ash, 3.78 â€“ 7.81 for total carbohydrates. The ash content of black pepper and rosemary-treated dry fermented sausages was significantly (P < 0.05) increased compared to the sausage batter. On the other hand; the blending ratio of black pepper, and rosemary powder, fermentation time, and drying time resulted in decreased pH and increased lactic acid values. The decrease in the pH and the increase in the lactic acid bacteria were more significant (P < 0.05) during the 72 h fermentation and 7 days of drying than the 0 h fermentation and 12 days of drying. Microbiological results revealed a reduction in the undesirable microbes but an increment in the desirable microbes within processing parameters. Total lactic acid bacteria were found to be the predominant microflora of the final products and reached 7.33 log cfu g-1; however, Enterobacteriaceae were not detected. The sensory quality results indicated that black pepper and rosemary treated dry fermented sausages with a 2% blending ratio had an acceptable range of the hedonic scale. Generally, the dry fermented sausages processed by blending fish meat and other major ingredients with 2% black pepper, and rosemary powder, fermented for 72 h and dried for 12 days gave better results in nutritional, microbial, and sensory qualities.