Abstract:With pork sausage as the research object，lentinus edodes（XG），tea tree mushroom（CSG），Pleurotus eryngii（XBG），agaricus mushrooms（JSR），oyster mushroom（PG），Hericium erinaceus（HTG），chanterelle mushrooms（JYJ）with a mass fraction of 0.80% were added into pork sausage，respectively to explore the effect of natural edible fungi on the quality characteristics of pork sausage，such as yield，nutritional quality，edible quality，rheological properties，degree of lipid oxidation，and sensory quality.The results showed as follows：compared with the blank group，the yield，nutritional quality，pH，L*，a*and b*indexes of pork sausage supplemented with XG，CSG，XBG，JSR，PG，HTG and JYJ had different changes，and the yield of pork sausage supplemented with PG was the highest（P＜0.05）；the moisture content of pork sausage supplemented with JYJ was the highest（P＜0.05）.Compared with the blank group（KB），the protein content of pork sausage added with edible fungi was significantly increased（P＜0.05），and the pork sausage added with JSR had the highest protein content of 16.12%；the fat content of pork sausage supplemented with edible fungi decreased，of which the fat content of pork sausage supplemented with JSR was the lowest 21.02%；pork sausage supplemented with XG and XBG had higher energy storage modulus（P＜0.05）.The addition of edible fungi inhibited the degree of fat oxidation of pork sausage，and had a positive effect on the sensory quality of pork sausage，making the overall acceptability of pork sausage better.Therefore，the addition of edible fungi can be an effective method to improve the quality of pork sausage.