Abstract: Fermented sausage was made of Arctium lappa L.mud and pork stuffing by Lactobacillus casei and Micrococcus roseus fermentation.The results showed that the optimum proportion between Lactobacillus casei and Micrococcus roseus 1:1,inoculum size 107 CFU/g,fermentation temperature 30 ℃,fermentation time 8～12 hours,and Arctium lappa L addition 10%.The process and formula of the sausage were also introduced.The surface of the sausage made by this method was dry,tidy and free of spots.The cutting pieces were springy,smooth,dense and free of bubbles.The Arctium lappa L mud was well distributed.The taste of the combination of the Arctium lappa L and sausage was fresh,tender,clean and free of sour taste.The physicochemical and microbiologic standards of finished products could meet the national standards.

Key words: Arctium lappa L., healthcare sausage, fermentation technology