Colour parameters of Turkish-type fermented sausage during fermentation and ripening were evaluated. CIE x y, L(∗) a(∗) b(∗), C(∗) h°, pigment nitrosation (NI) and pigment discoloration (RSI) were measured. Sausage processing had four stages consisting of first and second fermentation steps and then two consecutive ripening steps. Variations of colour parameters with processing indicated that Turkish-type fermented sausage processing might be divided into two well defined phases from the colour point of view. Optimum colour was obtained at the end of the first ripening step.