Abstract: By Inoculation with mixed starter and commercially available starter,this experiment aimed at processing three groups of fermented sausage from sheep meat with the same method. Aw value,p H,color,the content of nitrite and the texture of products were all measured during fermentation and drying period. The results showed that:Aw value,p H and e value were decreased gradually at the end of the fermentation. Mixed starter group p H dropped quickly to 4.7,which was significantly lower than that of others. Its NIT was 0.66mg/kg significantly lower than the 0.79 of control group and the 0.8mg/kg of commercially available starter group. However,the p H and e value of three groups(control group,commercially available starter group,mixed starter group) increased gradually at the end of drying. Mixed fermenting agent group Aw decreased significantly faster than the commercially available starter group and the control group(p<0.01),and the 3 group each texture indices except cohesiveness were significant difference(p<0.01),the NIT content of control group,commercially available starter group,mixed starter group of fermented sausage were 1.38,1.46,1.26mg/kg respectively. On the whole,mixed ferment sausage quality was better than the other two groups.