This study was designed to investigate the influence of storage duration on the stability and sensorial quality of kilishi samples. The conventional traditional kilishi (TK) and sausage-type (SK) at varying percentage of ingredients were processed. Chemical and sensorial analyses were performed to investigate quality changes and to determine the shelf stability of the kilishi samples stored at 28 ± 2°C for 150 days. The proximate, peroxide value (PV), free fatty acid (FFA) and thiobarbituric acid (TBA) were found statistically significant (P ≤ 0.05) in the kilishi samples throughout storage. The lowest PV (8.24 mEq/kg), FFA (3.12% oleic acid) and TBA (0.26 mgMDA/kg) were recorded in SK7 (115% ingredients), while the highest PV (35.11mEq/kg), FFA (11.18% oleic acid) and TBA (1.57 mgMDA/kg) occurred in SK2 (85% ingredients). Highest protein (55.84 ± 0.05%), fat (19.20 ± 0.09%) and ash (5.58 ± 0.08%) were obtained from SK7, SK2 and SK7 respectively and the organoleptic results showed that SK2 had the best acceptance and was significantly different (P ≤ 0.05) compared to the other kilishi samples.