This paper mainly studied the use of sausage by using sodium isoascorbic acid, monascus oclour and Nisin for part of sodium nitrite. Acid value, red degrees, TVBN, sodium nitrite residue and sensory indexes were taken as the evaluation indexes, by single factor and orthogonal experiments. The results showed that the processed sausage have the similar qualities by comparing adding 0.065% sodium isoascorbic acid, 0.15% monascus colour, 0.06% nisin and 40 mg/kg sodium nitrite with 90 mg/kg sodium nitrite.