In this study， headspace solid-phase microextraction/gas chromatography-mass spectrometer was used to analyze physicochemical and microbiological properties and volatile flavors of Sichuan spicy sausages from Chengdu. The results showed that the moisture content of Sichuan spicy sausage was (10.69±0.51)%， pH value was 5.66±0.04， nitrite content was (2.31±0.21) mg/kg， thiobarbituric acid reactive substance (TBARS) content was (1.04±0.12) mg/kg， brightness value (L)， redness value (a)， and yellowness value (b) were 40.97±1.02， 20.68±0.59， 26.44±0.79， respectively， The total bacterial count was (7.68±0.21) lg(CFU/g)， the Staphylococci count was (6.49±0.2) lg(CFU/g)， the suspectable lactic acid bacteria count was (7.93±0.18) lg (CFU/g)， and the suspectable Enterobacter count was (4.54±0.2) lg (CFU/g). From results of volatile compounds detection and odor activity value (OAV) method analysis， it was found that there were 20 shared volatile compounds with OAV values higher than 1 in the samples， which were the main volatile flavors of Sichuan spicy sausages， among which compounds with relatively high flavor contributions were linalool， 4-allylanisole， ethyl caprate， cis-anethol， ethyl caprylate， β-caryophyllene， β-pinene， β-phellandrene， styrene， α-phellandrene， etc. Further， loading plot of principal component analysis of the main volatile flavors exhibited that 2-cyclohexen-1-ol， phenethyl alcohol， nerolidol acetate， 4-allylanisole， and terpinen-4-ol， terpinolene， and other compounds imparted the odor of sausage parsley， fruit， floral， licorice， anise， turpentine， nutmeg， and wood. The results of this study revealed that physicochemical and microbiological properties， main volatile compounds and flavor characteristics， which provided references for further research on Sichuan spicy sausages and for the application and promotion of new processing technologies of Sichuan sausages.