Abstract: Compared with traditional sausages, compound sausages are more healthy and nutritious, and have the functions of improving product flavor, controlling fat content and increasing raw material utilization rate. This paper reviews the research status of compound sausage from the aspects of raw material selection, processing methods and technological parameters of three kinds of compound sausage products including meat compound, meatvegetarian compound and vegetarian compound, puts forward some suggestions and prospects on the problems existing in the development of compound sausage, which will provide a reference for research and development of compound sausage.