This paper presents the results of microbiological analysis of spontaneously fermented sausages produced in households in the area of the city of Županja. In sausage samples (n=20), the number of aerobic mesophilic bacteria, Salmonella spp., Enterobacteriaceae, sulfite-reducing clostridia, and staphylococci were determined using standard microbiological methods. Additionally, water activity (aw) and pH values were measured. The average number of aerobic mesophilic bacteria was 5.82 log10 CFU/g, and the total number of staphylococci was 2.38 log10 CFU/g. However, no coagulase-positive staphylococci (Staphylococcus aureus) were detected in any sample. In the majority of samples (90 %), no enterobacteria were detected, with only one sample showing levels above 2 log10 CFU/g. Sulfite-reducing clostridia and Salmonella spp. were not found in any of the tested sausage samples. Listeria monocytogenes was detected in three sausage samples (15 %). Water activity (aw) ranged from 0.639 to 0.909, and pH values ranged from 6.68 to 6.89. Based on the conducted research, it can be concluded that the microbiological safety of homemade dry fermented sausages is generally satisfactory. However, the presence of Listeria monocytogenes in some samples poses a health risk and highlights the need for improved hygiene conditions during production and stricter control measures in households to ensure the production of safe food products.