Abstract: To investigate the effects of adding natural mushroom powder on pork sausage quality and volatile flavor compounds, in this study, 7 kinds of edible mushroom powder (Shiitake mushroom, Pleurotus eryngii, Pleurotus ostreatus, Agaricus blazei, Hericium erinaceus, and Chicken oil fungus) were added into the pork sausages as the research objects and determined the quality change of pork sausages after storage at 4 ℃ for 1, 3, 5, 7 and 9 days, and the volatile flavor substances of pork sausages were determined and analyzed by GC-MS. The results showed that there were significant differences in the edible quality of sausage added with edible fungi (P<0.05). Among them, the effects of Chicken oil fungus, Shiitake mushroom, Agaricus blazei and Hericium erinaceus on pH, water retention, texture and rheology were significant (P<0.05). The emulsifying ability of pork sausage was decreased by adding edible fungi, and it decreased with the extension of cold storage time. Meanwhile, the thiobarbituric acid value (TBARS) of pork sausage decreased with the addition of edible fungi with the extension of cold storage time. Alcohols, aldehydes, ketones and esters account for the largest proportion, and they were also the most influential substances on pork sausage flavor during cold storage. On the 9th day of cold storage, the types of volatile substances detected in the blank group were less than those in all treatment groups. The alcohol substances detected in the Hericium erinaceus were the most, with a relative content of 70.69%, followed by the Lentinus edodes and the Pleurotus eryngii, with a relative content of 66.22% and 64.23%. The relative content of ketones and aldehydes detected in Agaricus blazei was the highest and the blank group was the lowest. The relative content of esters detected in the Pleurotus eryngii group was the highest. Through the determination of various indicators, edible fungi can enrich the flavor of pork sausage and extend the shelf life, which can meet the market demand.