In this study, Turkish type sausages were prepared by fermentation and heat treatment after adding prohibited tissues and organs, listed in the Communique of Meat and Meat Products of the Turkish Food Codex. The aim was to determine if these tissues and organs, when added by 10% as adulterants to different types of Turkish type sausages produced with different methods, could be detected by histological examination and also to examine the effects of food processing executed during production on these adulterants. Although no statistically significant differences were found between fermentation and heat treatment methods, our results showed a strong correlation between identification of adulteration and the histological examination. The chemical, physical and microbiological examinations are executed for the purpose of controlling whether the fermented and heat-treated Turkish type sausages were conformed with the standards and regulations and also determining quality levels of Turkish type sausages. In addition, the histological examination in order to detect the tissues and organs which are used as additives for the purpose of adulteration has been concluded as an useful method which will help consumers for much better quality products.