Effects of composite natural antioxidants on the fat oxidation, textural and sensory properties of Cantonese sausage were investigated. Results indicated that Cantonese sausages with composite natural antioxidants obtained lower acidity value (AV), peroxide value (POV), 2‐thiobarbituric acid‐reactive substances (TBARs) and total free fatty acids (TFFA) compared to the controls, indicating that the fat oxidation could be effectively delayed. For Cantonese sausage with Vitamin E and rosemary (28 days), the AV and TFFA were 3.62 mg KOH/g fat and 7.8%, respectively. In addition, with the increase of storage time, the AV, POV, TBARs and TFFA increased accordingly. The comprehensive effects of composite natural antioxidants from strong to weak were Vitamin E + rosemary > fresh ginger + rosemary > liquorice + rosemary. Results suggested that composite natural antioxidants had potential to be used to replace synthetic antioxidants in Cantonese sausage so as to obtain favorable textural and sensory quality. Practical Applications Addition of natural antioxidants to meat and meat products is one of the important strategies in development of healthier and novel meat products. In the present study, effects of three composite natural antioxidants on the properties of Cantonese sausages during storage were investigated. Results obtained in this work proved that composite natural antioxidants were very potential to be used to replace synthetic antioxidants with favorable textural and sensory quality in Cantonese sausage. In addition, understanding the changes of fat oxidation, textural and sensory properties of Cantonese sausage with natural antioxidants during storage will benefit the meat products industry and will allow for the expanded use of them in synthetic antioxidants replacements.