Abstract: The liquid smoked process of sausage using fresh pig meat was studied.The composite score combined with texture properties, water-holding capacity and sensory evaluation was used as index. A response surface experimental design was used to study the effect of jackfruit smoked liquid, starch and water on comprehensive quality of liquid smoked sausage for the purpose of optimization. And the results were analyzed by response surface methodology with Design-expert 8.0. The results showed that the optimal formulation of liquid smoked sausage was 1.53% smoked liquid, 6.23% starch and 12.49% water.Under the above conditions, the experimental values of sensory evaluation was 0.755, and the predicted values was 0.783.