The study was undertaken to find out the effects of beef kidney fat, sheep tail fat, palm kernel butter fat, storage temperature and storage duration on the thiobarbituric acid values (TBARs), total plate count (TVC), cooking loss, water activity (Aw) and color values of the sausages made from buff calf (Bubalus bubalis). Sausages were stored at chilling 2±2˚C and ambient temperature 35±2˚C for 11 days. Shelf stable beef sausages were developed employing hurdle technology. Hurdles incorporated were reduced water activity, saturated fats incorporation, ascorbic acid, phosphates and nitrite addition respectively. Spraying the sausages prior to cooking with 5% potassium ascorbate solution was also investigated. Hurdle treatment collectively increased the shelf life stability whereas quality deterioration was significantly reduced during storage. Lowest lightness (L*) values were recorded in animal based fat sausages. The redness (a*) values increased during the storage whilst greatest increase was observed during storage at ambient temperature. Highest TBARs, TVC values were determined for sheep tail fat sausages (STF). STF sausages had lowest cooking loss. During storage at ambient temperature various physico-chemical features namely TBARs, TVC, color and Aw differed significantly. Ambient temperature stored samples markedly decreased in quality characteristics throughout the storage duration. Irrespective of the treatments, TBARs, TVC, color significantly increased whilst Aw values decreased during storage period. On the 7th day, sausages placed at ambient temperature become unacceptable resulting in spoilage whereas threshold limits exceeded on the 11th day of trial in case of sausages stored at chilling temperature.