Abstract:Porcine blood is one of the main by-products of the Animal-product Processing. Its main component is plasma. In this paper， porcine plasma sausages were prepared from pork and porcine blood. Single factor test was used to study the effects of ratio of pork fat and lean，TG enzyme，D-sodium erythorbate，and porcine plas原 ma on the texture of the sausage. The optimal formula was further investigated using the orthogonal experiment test as well as the sensory evaluation. Results showed that the quality of sausage was increased when the ratio of pork fat and lean was 1 ：4 and the addition of D-sodium erythorbate，TG enzyme， and porcine plasma was0.6 %，0.2 % and 0.10 mL/g respectively. The product had a bright color， so the adding amount of sodium ni原 trite could be reduced on a certain extent，the utilization rate of pig by-products could be improved and the resource waste could be reduced.