To explore the effect of resistant starch on the quality and glycemic index of Chinese sausage in order to expand the application of resistant starch in meat processing. Using potato starch， corn starch and pea starch as raw materials， the content， particle shape， particle size， gelatinization and thermodynamic properties of resistant starch prepared by gelatinization-retrogradation， gelatinization-ultrasonic-retrogradation and ultrasonic-gelatinization-retrogradation were comprehensively compared. The results showed that the particle sizes of potato starch， corn starch and pea starch increased by 3.5-8.7 times after gelatinization-retrogradation， gelatinization-ultrasonic-retrogradation and ultrasonic-gelatinization-retrogradation. The gelatinization temperature increased from 70.00， 78.93 ℃ and 73.38 ℃ to 80.45， 94.65 ℃ and 95 ℃， respectively. The enthalpy ΔH increased by several hundred times， and the thermal stability was enhanced. And the content of resistant starch was the highest after the treatment of pea starch with gelatinization-ultrasound-retrogradation， 14.29%， which was 1.88 times that of original starch. The effects of this starch on the quality and glycemic index of sausage were further investigated. It was found that compared with the addition of the original pea starch， the sausage prepared by adding pea resistant starch had a lower glycemic number (eGI=55.04)， but there was no significant difference between the two in terms of nutritional composition and texture. Moreover， the sausage with GUR-PS added was stored at 4 ℃ for 7 days without obvious changes in smell and taste， while the sausage was stored at 25 ℃ for 5 days without obvious changes in taste. The results can provide a theoretical basis for the preparation of resistant starch and the development of low GI meat products.