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The aim of this study was to investigate the possibility of using <i>Aronia melanocarpa</i>, <i>Chaenomeles</i> <i>superba</i>, and <i>Cornus mas</i> leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N₂ and 20% CO₂) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of <i>Enterobacteriaceae</i> and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of <i>Enterobacteriaceae</i> and LAB. The <i>A.</i><i>melanocarpa</i> leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, <i>Proteobacteria</i> and <i>Firmucutes</i>, mostly consisting of genera <i>Photobacterium,</i> <i>Brochothrix</i>, and <i>Carnobacterium</i>. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with <i>C. superba</i> extract showing the strongest influence. In addition, <i>A. melanocarpa</i> and <i>C. superba</i> improved the redness (a*) of the sausages. The results of this study show that <i>A. melanocarpa</i>, <i>C. superba,</i> and <i>C. mas</i> leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.