Abstract: Chinese sausage baking temperature is different among the countries. To get the best sausage drying process conditions,baking temperature and time of variable temperature baking ways were studied in this experiment. And then the sausage quality was compared with quality of traditional sausage dried with 52 ℃ homoiothermal drying conditions. The result showed that pre-baking time and post-baking temperature had a significant influence on the overall acceptance( p<0.05).According to the value of overall acceptance,the best conditions was 65 ℃ baking 7h and then 48 ℃ drying to the destination.Compared with traditional drying conditions,results suggested that the sausage dried with variable temperature baking had a higher L*value,springiness and a lower a*value,peroxide value( POV) and resilience( p<0.05).The total dry time of the variable temperature baking was 13.45 h,which was 1.58h less than the traditional group.According to the results,the best condition was 65 ℃ baking 7h and then 48 ℃ drying to the destination.