Process for processing cured sausage

The invention discloses a process for processing a cured sausage. The process comprises the following steps: 1, weighing meat and mincing; 2, weighing ingredients, such as salt, sugar, five-spice powder, white pepper powder, red konjic rice powder, black pepper powder, chicken powder, ginger powder, starch, white spirit and dark soy sauce; 3, mixing all the raw materials weighed in the step 2 with the meat processed in the step 1, evenly stirring, and then standing and pickling for 2-6 hours; 4, filling a casing with the mixture processed in the step 3, and baking the filled sausage in a baking room; 5, packaging the sausage processed in the step 4 by an aluminum foil bag or a plastic bag in a sealed manner, and then curing and sterilizing. By the process for processing the cured sausage disclosed by the invention, the sausage product can have ready-to-eat convenience after being unpacked, does not contain sodium nitrite, and is healthy to eat. In addition, an existing sausage processing period can be shortened, the standardized degree of the sausage can be improved, and the annual production continuity is ensured.