Abstract: The aim was to explore the processing technology of porcupine meat sausage in the research.According to orthogonal test design of L9 （34）, the tests on pickle agent, optimum formula of raw materials, optimum formula of condiment and processing parameters were made to detemline their conditions. The result indicated that porcupine meat sausage in flavor, elasticity and texture state was optimum with the ratio of 8 portion porcupine meat and 2 portion fat meat. The optimum formula of pickle agent was 100 mg/kg sodium nitrite, 0.5 %compound phosphate and pickling time of 36 h, the condiment formula was 1.5 % white sugar, 3.0 % common salt, 0.3 % monosodium glutamate and 1.5 %spice.The sausage could get higher quality under baked at 55 ℃for 24 hours.It deepened the food processing technology of porcupine meat, and it also provides a new approach for processing of porcupine meat.