The objective of the study was to determine the growth and survival of three probiotic bacteria strains during long-term refrigerated storage and to assess the impact of those bacteria on the sensory quality of dry fermented pork sausages. Three variants of sausages were prepared, each type with a different strain of milk fermentation bacteria. There were applied: a Lactobacillus casei ŁOCK 0900 probiotic strain and two potentially probiotic strains: Bifidobacterium animalis subsp. lactis Bb-12 (Chr. Hansen) and Lactobacillus acidophilus Bauer. the scope of the research experiment, it was planned to analyze three types of sausage samples, each type with one of the three probiotic strains added: Lactobacillus casei ŁOCK 0900 (Patent Claim No P 382760), Bifidobacterium animalis subsp. Bb-12 (Chr. Hansen), and Lactobacillus acidophilus Bauer. The sausages stored for 230 days at a temperature between 4 and 6 ºC were microbiologically and sensory analyzed. The count of lactic acid bacteria (LAB) was determined immediately after the fermentation and 30, 60, 90, 150, 180, and 230 days thereafter. The sensory quality was performed using a method of Quantitative Descriptive Analysis (QDA). The count of lactic acid bacteria in the sausages studied was between 10⁸ and 10⁹ CFU/g. The samples of sausages with the added strains of Lb. casei ŁOCK 0900 and B. animalis ssp.lactis Bb-12, after fermentation and after the 230 day-storage period were characterized by a high count of lactic acid bacteria. On the 90^th day, a significant decrease (by 3 logarithmic orders) was reported in the count of those bacteria in the case of the sausages with the Lb. acidophilus Bauer strain added. The survival rate of those bacteria in the sausages depended on the storage time. The sausages analyzed were characterized by a high sensory quality over the entire period of storage. After the 230-day storage, in all the samples analyzed, the count of lactic acid bacteria was above 10⁶ CFU/g; this confirms the usefulness of those bacteria in technological processes and long-term storage. The Lb. acidophilus Bauer strain was characterized by the lowest survival rate during storage while the survival rates of the two other strains was similar and remained at a level 10⁸ CFU/g of sausage.