Home made meat products are meat products that have been subjected to the process of mincing, salting, air drying or smoking. Contamination of these products is possible during processing, but also during the slaughter process, which is mostly influenced by human factors. The aim of this study was to determine the microbiological safety of sausages and minced meat, which were stored at different temperatures. Bacterial growth kinetics were monitored at two temperatures, at 4 °C and 23 °C, for a period of 15 days. The following microbiological parameters were determined: growth of Enterococcus, E. coli, Salmonella, S. aureus, B.cereus, Lysteria spp., yeasts and molds. The results showed that the overall growth of bacteria in Slavonian non - vacuumed and vacuumed sausages is satisfactory and that as such the sausage is microbiologically correct. Growth of bacteria is significantly higher in non-vacuumed sausage compared to vacuumed at 4 °C. However, the growth of bacteria observed in Istrian non-vacuumed and vacuumed sausages is not satisfactory, hence the sausage sample is not microbiologically correct. Further, significantly higher bacterial load was obtained in non-vacuumed Istrian sausages compared to vacuumed ones at a temperature of 4 ° C. The microbiological quality of minced meat was found to be unsatisfactory and as such meat is not suitable for use.