<p>This study investigated the synergistic effects of two <i>lactic acid bacteria</i> (<i>Lactobacillus sakei</i> and <i>Lactobacillus delbrueckii subsp. lactis</i>) and two yeasts (<i>Debaryomyces hansenii</i> and <i>Wickerhamomyces anomalus</i>) on the safety, quality, and metabolite dynamics of dry-cured sausages. Through physicochemical analysis, high-throughput sequencing, and NMR-based metabolomics, four experimental groups (CK: control; A: commercial starter culture; B–D: distinct lactic acid bacteria–yeast combinations) were systematically evaluated. Results indicated that the synergistic interaction between lactic acid bacteria and yeast significantly reduced sausage pH and lipid oxidation levels. TBARS values in Groups B and D were 2.74 and 4.51&#xa0;mg MDA/kg, respectively. Nitrite residues and biogenic amine levels decreased by over 35% in Groups B and C. Notably, the combined lactic acid bacteria and dual yeast in Group D exhibited optimal sensory and textural properties, including higher hardness, elasticity, and redness values. Microbiological analysis revealed <i>lactic acid bacteria</i> dominated the fermentation process, effectively suppressing spoilage bacteria growth through inter-microbial competition. Metabolomics data further revealed that synergistic interactions among the microbial community in Group D promoted lipolysis, leading to the accumulation of key flavor precursors including glycerol, glucose, and sweet amino acids. In summary, this study confirms that the synergistic action of lactic acid bacteria and yeast, particularly the microbial community composition in Group D, significantly enhances sausage safety, texture, and flavor by regulating the microbial ecosystem and metabolic pathways. It would be worthwhile for future research to investigate the molecular mechanisms underlying these synergistic effects and to assess their applicability in industrial settings.</p>