Meat products with enhanced phyisico-chemical and organoleptic properties can be developed by incorporating various herbs. Attempt has been made in the present study to analyze the physico-chemical properties of two herbs viz., sage and chameleon and products developed incorporating these herbs. Both fresh sage and chameleon were found to have good amount of Fiber content, β-carotene, essential oil and minerals. Chameleon was found to have significantly higher content of flavanoid (64.20 mg QE/g) as compared to sage (29.60 mg QE/g). Pork sausage incorporated with sage has resulted to have significantly highest fiber content (7.56%) as compared to the pork sausage incorporated with chameleon (2.31%) and plain sausage (1.57%). Incorporation of chameleon in pork sausage has resulted in significantly higher flavonoid content (35.22 mg QE/g) as compared to the pork sausage incorporated with sage (11.62 mg QE/g). Further, the resultant products were found with increased macronutrients such as K and Ca upto two-fold and ten-fold, respectively. Pork sausage incorporated with sage has scored comparatively higher value in terms of texture, juiciness and tenderness as compared to sausages incorporated with chameleon and control sausage which resulted in higher overall acceptability of the products.