The growing preference for clean-label and organic foods has intensified the demand for natural solutions to preserve meat quality and safety. Organic sausages, though valued for their nutritional and health appeal, are particularly vulnerable to oxidative spoilage due to their high fat content and absence of synthetic preservatives. Lipid oxidation not only reduces shelf life but also compromises sensory qualities such as flavor, aroma, and color. Traditionally, synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been employed to mitigate these challenges; however, their potential health risks have driven interest toward plant-based alternatives. Purslane (Portulaca oleracea), a widely consumed leafy plant, has emerged as a promising natural additive owing to its exceptional nutritional profile and abundance of bioactive compounds. It is particularly rich in omega-3 fatty acids, phenolic compounds, flavonoids, carotenoids, and vitamins A, C, and E, which collectively exhibit strong antioxidant activity. The inclusion of purslane powder in organic sausages has been reported to enhance oxidative stability by reducing thiobarbituric acid reactive substances (TBARS), thereby delaying rancidity and preserving product freshness during storage. Additionally, purslane supplementation improves radical scavenging activity as demonstrated by DPPH and ABTS assays, while simultaneously increasing the functional and nutritional value of the sausages. Importantly, sensory assessments suggest that purslane can be incorporated without negatively affecting consumer acceptability, and in some cases, it contributes positively to flavor and overall appeal. This article explores the antioxidant potential of purslane powder in organic sausages, examining its mechanisms of action, nutritional contribution, and implications for functional food innovation. The findings indicate that purslane offers an effective and sustainable strategy to extend shelf life, enhance oxidative stability, and support the production of healthier organic meat products in line with consumer expectations.