The behavior of Staphylococcus aureus was studied in sucuk (Turkish dry fermented sausage) with different levels of nettle (Urtica dioica L.). Sucuk batters containing different levels (1, 3 and 5%) of nettle were prepared and contaminated with S. aureus at approximately 10(4) cfu/g. Sucuk batter not inoculated with S. aureus and not containing nettle addition was set as the control lot. Lactobacillus sakei Lb 706 was used as a starter culture. During ripening period, S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria counts were determined. pH and water activity (a(w)) values were also analyzed.