The smoked horse sausage is a traditional meat product which is popular among Kazakhs， and both the cooked smoked horse sausage and mature liquid are well welcomed. In order to quantify the taste and flavor change of the smoked horse sausage during cooking， the main flavor， free amino acids， taste characteristics and volatile flavor substances of samples sampled at different cooking time were analyzed. Results showed that the total amount of free amino acids in soup presented an increasing trend， the total free amino acids of products cooked for 105 min and 120 min were significantly higher than that of the initial sample （P<0.05）. The influences of cooking time on the proportion of umami taste amino acid， sweet taste amino acid and bitter taste amino acid was not significant （P>0.05）. The saltiness value， umami value， richness， bitterness value and bitter aftertaste value of the soup showed an increasing trend with the prolongation of cooking time， while the astringency value and the astringency aftertaste value showed no obvious change. The volatile components of the soup were significantly different in different cooking times， the total amount of volatile substances showed a trend of decreasing after increasing. The variance contribution rate of the main flavor components of the soup on PC1 and PC2 was 97.06%， each product had its own flavor characteristics， and the variance contribution rate on LD1 and LD2 was 85.27%， which mean the different samples could be effectively distinguished by principal component analysis. The content of free amino acid was higher when cooked for 105 min， the main flavor was maintained to some extent， and the degree of astringency was not significantly increased. Suitable processing parameter was obtained after cooking for 105 min， the results provide reference for cooking， processing and consumption of smoked horse sausage， as well as for further research on the flavor and taste of smoked horse sausage.