Abstract: With goose liver as raw materials and the addition of olive oil, corn starch and goose meat were studied by using sensory evaluation, texture characteristics and rheological properties. The single factor test and orthogonal test were used to optimize the best technological formula of goose liver sausage, and its nutritional composition was determined. The results showed that with olive oil 15%, corn starch 6% and goose liver 50% as the main materials, the developed goose liver sausage showed color uniformity, full intestinal bodies, flexibility and flavor coordination.The goose liver sausage contains 13.12% protein, essential amino acid content 2.315 mg/100 g, monounsaturated fatty acid ratio was as high as 52.79%, n-6/n-3 ratio was low, iron content was 476 mg/kg, calcium 380 mg/kg, zinc 241 mg/kg. Thus it could be seen that the developed goose liver was more suitable for people's pursuit of safe, healthy, high-quality food.