Abstract: Regular physicochemical and microbiological properties and volatile flavors of Sichuan Wu xiang-style sausages collected from Chengdu City were analyzed and used to reveal the quality characteristics of Sichuan Wu xiang-style sausage. The results showed that moisture content was 11.73%±1.64%, pH value was 5.68±0.06, TBARS value was 1.47±0.48 mg/kg, nitrite content was 1.31±0.12 mg/kg, and L^*, a^*, and b^* was 48.12±1.46, 16.08±0.91, 18.31±0.73 respectively. The aerobic plate count, suspected staphylococci count, suspected lactic acid bacteria count, and Enterobacteriaceae count was 7.09±0.14, 5.74±0.23, 7.64±0.14 and 4.27±0.15 lg CFU/g, respectively. 97 kinds of volatile compounds were totally detected from Sichuan Wu xiang-style sausage samples, and 22 shared volatile compounds with odor activity value (OAV) greater than 1 were regarded as the main volatile flavors. Furthermore, it was showed that (+)-limonene, linalool and artemisia brain contributed most to the typical flavor of Wu xiang-style sausage through the loading plot of principal component analysis, imparting citrus, mint, floral, lavender, liquorice, and aniseed odors. The results obtained revealed the main volatile compounds and typical flavor characteristics of Sichuan Wu xiang-style sausage, and laid foundations for further researches on the flavor characteristics of Sichuan Wu xiang-style sausage.