Abstract: In order to explore the effect of adding northeast Chinese sauerkraut on the quality of emulsified sausage, the chemical compositions of 5 kinds of northeast Chinese sauerkraut were determined and the most suitable variety was selected. It was then treated with dried powder and added to the emulsified sausage. The effects of different dosages of northeast Chinese sauerkraut on the quality of emulsified sausage were evaluated by physical, chemical and sensory tests. The results showed that s2 which selected as the best added variety had higher content of total acid, fiber and dry matter, and lower content of nitrite and sodium chloride among 5 kinds of northeast Chinese sauerkraut. The results showed that the sausage with 3% s2 sauerkraut powder had better water holding capacity, hardness and resilience than the control group. The color, elasticity and chewiness of the treatment group were higher than those of other treatment group, and the sensory score was similar to the control group. It could be concluded that it was feasible to improve the quality of emulsion sausage by adding 3% s2 sauerkraut powder.