By inoculating Lactobacillus sake and Staphylococcus xylose to make fermented mutton sausages. The fatty acid and flavor composition of sausage at different ripening times （0， 3， 4， 5， 6 d） were determined by gas chromatography-mass spectrometry （GC-MS）， and the effects of different ripening times on edible quality and flavor accumulation of fermented mutton sausage were investigated， so as to determine the optimal ripening time of sausage. The results showed that the pH value and water activity （aw） of sausage decreased significantly （P<0.05） with the increase of ripening time. Mature 3-4 day Lactobacillus and Staphylococcus are the main dominant bacteria in sausage， which significantly inhibit the growth and reproduction of enterobacter， resulting in a significantly lower number of enterobacter in sausage than 1 000 CFU/g. The red-degree value of mature 3-4 day sausage reached the maximum. The contents of free fatty acids and flavor substances in sausage increased first and then decreased， and the types and contents of mature 3-4 d fatty acids and flavor substances were significantly higher than those in other times （P<0.05）. In conclusion， the sensory quality and nutritional composition of mature 3-4 day fermented mutton sausage were better than other time.