Abstract: In order to develop a processing technology for fermented sausages with low-sodium complex salty agent, using fermented sausages as raw material, the effects of different combinations of potassium chloride, calcium chloride and glycine on sensory scores, texture characteristics and moisture content of fermented sausages were investigated by single factor experiments. On the results of single factor experiments, the sensory evalution were used as the response value, and the optimal formulation parameters of the low-sodium compels salty agent optimized by the response surface methodology was: Potassium chloride 30%, calcium chloride 7% and glycine 5%. Under the optimal conditions, the sensory scores of fermented sausages were 85.37, salinity value was 2.90, agreeing with the model predicted value. The sodium content was 35.89% lower than that of the control group. The fermented sausages had reduced sodium content and good quality with moderate texture, good taste and rich and pure aroma.