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The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of <i>Clostridium sporogenes</i> (used as a surrogate for <i>Cl. botulinum</i>) and <i>Salmonella</i> in a dry-cured sausage, <i>chouri&#231;o</i>, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of <i>Cl. sporogenes</i> and <i>Salmonella</i> was determined mainly by the reduction in water activity (a_w), but the use of wine or wine and garlic contributed to the control of <i>Salmonella</i> during processing. The challenge test with <i>Cl. sporogenes</i> revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with <i>chouri&#231;o</i> made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of a_w necessary to inhibit <i>Clostridium</i> toxinogenesis and growth are achieved rapidly.