Abstract: Three key factors ( intensified high temperature, added dose of red rice yeast and intensified high-temperature air-dying time) affecting the ripening procedure of red rice yeast fermented sausages were optimized with the response surface methodology of Design-expert.The analysis results indicated that the intensified hightemperature air-dying procedure could cut down the ripening procedure sharply and then the sausages contained higher content of free amino acids and best sensory quality under the conditions of ripening temperature, added dose of red rice yeast and ripening time being 27℃, 1.6g /kg, 20d respectively.Experimental results have a good fitting with the theoretical values and this kind of phenomena indicates that the optimized regression equation has a certain theoretical guiding significance for the actual production.