In order to improve the safety and quality of fermented sausages， especially to inhibit the formation of nitrosamines in meat products， this study used compound fermentation agent and spices to make fermented mutton sausages， which were divided into control group， starter group， Allium mongolicum Regel + cumin group and Allium mongolicum Regel + cumin + starter group. 2% was used to inoculate the starter and add spices to the sausage filling. The samples of each stage were sampled to determine the changes of pH， aw， nitrite， 8 kinds of biogenic amines and 7 kinds of nitrosamines. The results showed that the combination of compound starter and spices had the best effect， after fermentation （2 d）， the nitrite residue （4.86 mg/kg） in the product was significantly reduced， and the content of NDMA， NDEA， NMOR and NPIP （P<0.05） and the accumulation of biogenic amines （tryptamine， phenylethylamine， putrescine， cadaverine， histamine and tyramine） （P<0.05）， and the NDMA content （1.605 μg/kg） met the national standard. At the same time， it could promote the decrease of pH and water activity of fermented sausage， reduce the growth of nitrite content （P<0.05）， improve the quality of product.