The aim of this paper was to examine the influence of the addition of brewer's spent grains (w =0 - 9%) on the physical-chemical properties of cooked sausages during seven-day storage at 4 oC. Addition of brewer's spent grains (w = 0 - 9%) to cooked sausages samples statistically significantly (p < 0,05) reduced the mass fraction of proteins and fat of cooked sausages. Increasing the mass fraction of brewer's spent grains (w =0 - 9%) in cooked sausages did not have a statistically significant (p < 0,05) effect on the mass fraction of water and collagen, as well as on the pH value. The values of aw increased statistically significantly (p < 0,05) with an increase in the mass fraction of brewer's spent grains. Instrumentally determined color parameters (L*, a* i b*) of cooked sausages samples did not reach statistically significant change (p > 0,05) with the addition of brewer's spent grains (w =0 - 9%). The parameters of textural profile analysis springiness and cohesiveness of the cooked sausage samples also did not reach statistically significant change (p < 0,05) with the addition of brewer's spent grains (w =0 - 9%). Hardness and chewiness showed statistically significant (p < 0,05) decrease with the increase of brewer's spent grains (w = 0 - 9%). Results of this research point to the conclusion that it is possible to produce cooked sausages with the addition of brewer's spent grains (by-product in the production of beer) without major changes in the physical and chemical properties compared to cooked sausages without the addition of brewer's spent grains.