Abstract: Selecting fresh waxy corn,chicken and fat as the main raw material as well as Lactobacillus plantarum and Lactobacillus acidophilus as starter,fermented waxy corn chicken sausage was produced. First,single factor experiments were conducted under six different factors such as the proportion of corn and chicken,the proportion of sucrose and glucose,quantity of starter,fermented temperature,fermented time,and quantity of tenderizer.Based on the results,orthogonal test of L9( 34) was carried out,and the best technological conditions with perfect flavor and sour taste were as follows: waxy corn was 10.00%,quantity of starter was 3.00%,sucrose content was1.50%,fermented time was 20 h,fermented temperature was 37 ℃,and quantity of tenderness was 0.004%.The score was 80.3 and the p H of fermented sausages was 4.67,moisture content was 30.30%,protein content was 28.90%,fat content was 18.90%,salt content was 2.50%,sodium nitrite content was 14.00 mg / kg,bacteria were not detected.The sausage developed in this study not only had a good taste,also met the national hygienic standards.