Abstract:By adding yam in the sausage formula，compound sausage was researched by color protection，curing， chopping，cooking and other processes，at the same time enhanced the effect of the nutrition and health of the sausage and reached the purpose of nutrition complement. By taking pork fat and lean mass ratio，amount of yam，modified corn starch addition and adding state of yam as main factors，effects of different factors on the sensory quality of yam compound sausage was studied. The results showed that composite sausage elasticity，tissue state and taste were best when pork fat and lean mass ratio was 1 ： 5，yam amount was 12 %，the adding amount of starch was 18 % and adding state of yam was cooked paste. This research has opened up a new way for the deep processing of Chinese yam.