Chicken liver was used as main ingredients to prepare a new kinds of sausage. The physical properties of the products were analyzed, including the hardness, flexibility, adhesion and chewiness to investigate the influences of water, soy protein ioslate and chopping time on the quality of the liver sausage. Then Box-Behnken design was applied to optimize the processing conditions of liver sausage. The optimal formula was determined as chopping time 8.3 minute, soy protein isolate1.99%, water amount 39.98 mL. With the optimal formula, the liver sausage showed the best quality, with sensory scores and flexible being of 92.90 and 0.85, respectively.