The processing of fish-pork sausage was optimized by single factor experiments and orthogonal array design methods. The results of single factor experiments showed that increasing the ratio of fish to pork obviously increased the content of free amino acids in sausage, and that the sausage with fish/pork ratio of 3:5 (m/m) had better texture characteristics and sensory quality. The moisture content was lower and the content of free amino acids was evidently higher in the sausage prepared by two-step heating at 90 and 100 ℃ than in the other groups. The sausage prepared by 20/60 min heating scored highest in sensory evaluation, having higher water-soluble protein content and better texture properties such as elasticity. The sausage with 10% added salt had the highest hardness. With an increase in salt content, the measured moisture content and pH tended to decrease. Using orthogonal array design and analysis of variance (ANOVA), the optimal processing conditions were obtained as follows: mass ratio of fish to pork 6:2, amount of salt added 8%, and 90 ℃/20 min and 100 ℃/60 min heating. The casing of the prepared sausage was complete, which was lustrous and grayish-red in color. The sausage had a homogenous and compact texture with good elasticity. It had a moderate umami and salty taste.