Nitrite and nitrate play different roles in cured meat. They form desired characteristics of cured meat, but they can also have some negative effects on human health. Nitrite can act as a nitrosating agent in the formation of carcinogenic nitrosamines. During the manufacturing process some bacteria can reduce nitrate to nitrite. Considerable amount of nitrates are present in some vegetables, which can be used as sources of nitrite while retaining the properties of typical cured meat products – aroma and cured color. The aim of this study was to find an alternative/replacement for nitrite, and to evaluate the effectiveness of the addition of certain types of vegetables rich in nitrates, on the quality of cured, smoked and cooked sausage made with coarse-ground pork. Three groups of sausages were made. The first group was made with celery powder added in the meat batter, the second group was made with garlic extract, and the third group was made with addition of nitrite salt (control). Replacement of nitrite with celery powder or garlic extract did not bring the desired cured (pink) color and aroma. Sausages made with the addition of celery powder or garlic extract contained lower levels of residual nitrite than control. Celery powder and garlic extract were not found suitable alternatives to nitrite, as far as color and aroma are concerned.