This study investigated the effect of plasma activated milk powder containing 1.3 g/kg nitrite as an alternative to sodium nitrite in stored pork sausages. Control samples (NC) did not contain a nitrite source, while the recipes of other treatments contained 100 ppm sodium nitrite (PC), 5% plasma activated milk powder (PAMP), and 5% plasma activated milk powder with 0.05% ascorbic acid (PAMP+AA). The obtained results showed both experimental groups were characterized by higher values of residual nitrite, nitrosylhemochrome and redness as well as similar or lower values of thiobarbituric acid reactive substances and total aerobic plate count compared to PC group after the storage period. Using ascorbic acid promoted reduction of nitrite content and extended the color stability of the samples compared to PAMP group without deteriorating the oxidative and microbiological quality of the product. Finally, sausages cured using the proposed alternative method exhibited higher cooking yield, lighter color, better texture, and different aroma profile (PCA) than those with sodium nitrite.