Abstract: In this study, Lactobacillus and Staphylococcus xylosus were used as starter cultures to optimize fermentation process conditions of fermented duck sausage,by a single factor and orthogonal tests combining the hardness, springiness, cohesiveness, gumminess, chewiness of sausage to determine the optimum fermentation process. The results showed that : The best quantity of β- cricoid dextrin was 0. 8 %, best fermentation temperature was 25 ℃, best quantity of soybean meal was 2 %. In this condition, the sensory evaluation of the product was 88.00 point,POV value was(0.0969 ±0.0075)g/100 g,TBA value was(0.1073 ±0.0053)mg/1000 g,FRAP value was(0.2621 ±0.0017)mmol/L. The DPPH radical scavenging rate of the sausage was 97.16%±0.15%. The antioxidant effect of sausage was good.