Cooked sausages are highly susceptible to microbial spoilage, particularly when stored at room temperature. Certain bacterial groups, especially lactic acid bacteria (LAB), are capable of surviving the cooking process and remaining viable in the final product. This persistence not only accelerates microbial spoilage but also reduces shelf life and compromises sensory quality before the expiration date. In line with the growing interest in using natural antimicrobials to control microbial growth in food, antimicrobial metabolites such as nisin (NI) and ε-poly-L-lysine (ε-PL) have emerged as promising agents due to their broad-spectrum activity. NI is a natural antimicrobial peptide produced by Lactococcus lactis subsp. lactis, and is recognized as Generally Recognized as Safe (GRAS) by the United States Food and Drug Administration. ε-PL is a polyamino acid obtained through the fermentation of Streptomyces albulus, and is likewise classified as GRAS. The combination of these natural antimicrobials can produce synergistic effects, making them suitable for the control of LAB-related spoilage in meat products. This chapter addresses the methods required for the incorporation of NI and ε-PL into cooked sausages, with a focus on the control of spoilage bacteria.