Sea buckthorn is a remarkable plant with a long history of use in traditional medicine. Due to itsexceptional chemical composition containing a range of vitamins, fatty acids, and polyphenols, this fruit improves overall health, provides antioxidant properties, and demonstrates anticancer effects. Although fruit oil and juice are commonly used, the seed and skin are often overlooked. Therefore, these parts of sea buckthorn could potentially be utilized as an active ingredient for the fortification of meat products as an organic additive with few health risks. By implementing it into Bavarian sausages, the nutritional value could was increased specifically dietary fiber content, while providing additional antioxidant effects.