The use of Jamaican extract (Hibiscus sabdariffa) in different concentrations (2, 4 and 6%) as a natural antioxidant in the preparation of sausages allows us to offer healthy alternatives as a sausage preservative. Due to its composition, meat and fat present several alteration phenomena, among which the oxidation or rancidity produced by exposure to air stands out, which causes losses in trade and industrialization. The proper treatment of Hibiscus sabdariffa extract was determined by bromatological, sensory and evaluation of antioxidant activity over time. The sausage was made with pork meat and fat, mainly as raw materials to be ground and mixed into a thick paste along with the other ingredients. The results determined that the 4% addition of Hibiscus sabdariffa extract provides acceptable bromatological and sensory characteristics. The evaluation of antioxidant activity determined that the 4% incorporated product provides better conservation qualities, a result that corroborates that of the sensory evaluation in which the product presents stable appearance and acceptable coloring with the same treatment. The bromatological analysis presents variations in the concentrations of protein, fat, water, carbohydrates, minerals, when compared the results of day 1 versus day 30 showed that the time traveled directly influences the results with a reduction of each component by dehydration in the elapsed time.