Abstract: In order to study the quality of inulin sausage that influenced through pomegranate powder and tea polyphenols to substitute partly nitrite, firstly, according to the cooking loss, color and texture properties of sausage assured appropriate inulin. Secondly, the process conditions and recipe were optimized by single factor experiments and orthogonal tests, used the pH value, the red-value, thiobarbituric acid reactive substances (TBARS), hardness, and sodium nitrite residue as evaluation metric. The results showed that while the addition levels of inulin, pomegranate powder, nitrite and tea polyphenols were 6%, 3%, 60 mg/kg and 300 mg/kg, could got a product with high red-value, low pH value, low lipid oxidation, low residue of nitrite and better sensory quality. In addition, the study results showed that inulin 6%, pomegranate powder 3%, and 300 mg/kg tea polyphenols could be used as substitute for sixty percent of the nitrite, so that the addition and residue of nitrite was effectively decreased. As a result, the food safety, color, and anti-oxidative capacity of the product were both enhanced, provided a theoretical foundation for developing nitrite-low and low fat meat.