This study was done to prepare functional sausages using silkworm powder and silkworm cordyceps. The pH values of the treated groups were significantly higher than that of non-treated group (p<0.05). TBARS values were significantly increased in all the groups with storage period elapses (p<0.05). Since the TBARS value of the silkworm powder group was lower than those of the other groups, it was assumed that this group has antioxidative functionality for lipid. The degree of redness was significantly higher in silkworm powder group (p <0.05), whereas yellowness in those of silkworm powder and silkworm cordyceps groups was significantly lower than that of control group (p<0.05). In the cohesiveness, the treated groups tended to be significantly lower with storage period elapses (p <0.05). In the springiness, the silkworm powder group was significantly lower at the end of storage than at the beginning of storage (p <0.05). Since total bacterial counts were significantly lower in silkworm powder and silkworm cordyceps groups than those of the control group, it was assumed that the treated groups have antimicrobial functions. As a result of sensory evaluation, meat color and aroma were significantly higher in control and silkworm powder groups, but there were no significant differences in flavor, tenderness, juiciness and overall acceptability (p> 0.05). Therefore, since functionality of the sausages were enhanced by the supplementations of silkworm powder and silkworm cordyceps, we suggest that the product is potentially useful as a functional sausage.