The present study aimed to investigate the antioxidant activity of a polysaccharide (CCP) extracted from the red alga Chondrus canaliculatus as a food additive in beef sausages (BS). Five BSs were prepared, the first formulated by standard formulation as the control. The second lot (-vit C) was prepared using the basic formulation, with subtraction of vitamin C. Other lots were prepared, containing the basic formulation with substituted vitamin C in sausages by CCP at different concentrations (0.05, 0.125, and 0.25%). During 12 days of storage, physicochemical, lipid peroxidation, color appearance, and microbiological analysis were determined. Data revealed that CCP incorporation to BSs stored at 4 °C up to 12 days inhibited thiobarbituric acid substances and conjugated dienes formation, thereby, the degree of lipid oxidation. Similarly, low values in metmyoglobin were noted with an improvement in the transformation of the Heme iron in CCP-supplemented BSs. Further, a significant stability in the color parameters of the CCP-added BSs was noticed. Interestingly, CCP exhibited antimicrobial activities in the BSs within a shelf life of 12days, as revealed by the estimation of total mesophilic flora and total coliform. Endowed with high antioxidant and antimicrobial activities, CCP could be used as a natural additive in functional foods.