Abstract: To investigate the effect of pig breeds on the flavor quality of Sichuan-style sausages, this study selected the fresh pork and Sichuan-style sausages from two different pig breeds (Sichuan-Tibetan Black and Duroc×Landrace×Yorkshire pigs) as research subjects. The basic nutritional composition of fresh pork and flavor of their sausage products were analyzed by high-performance liquid chromatography (HPLC), electronic nose (E-nose), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Odor activity value (OAV) and correlation analysis were utilized to clarify the effects of pig breeds on the characteristic quality of Sichuan-style sausages. Results showed that fresh pork from Sichuan-Tibetan Black pig had significantly higher crude fat, total free amino acid, and monounsaturated fatty acids than the fresh pork from Duroc×Landrace×Yorkshire (P<0.05). The two sausage products had distinct flavor profiles due to the concentration difference in esters, alcohols, and other volatile compounds. Octanal, 2-pentylfuran, ethyl heptanoate, and ethyl decanoate were identified as the key compounds for distinguishing the two sausages. The Sichuan-Tibetan Black sausages contained higher OAVs (P<0.05) of nonanal, 1-octen-3-ol, linalool, and ethyl hexanoate, which contributed to a more intense fruity, grassy, fatty, mushroom and floral aroma. Correlation analysis indicated that there is a positive correlation between the concentration of unsaturated fatty acids and the concentration of alcohols, esters, and aldehydes. In conclusion, fresh pork from Sichuan-Tibetan Black pig had better nutritional quality and higher flavor precursor content than that from Duroc×Landrace×Yorkshire pig. The Sichuan-style sausages from Sichuan-Tibetan Black pig contained more esters, aldehydes, alcohols, and aromatic compounds, resulting in better flavor quality. Results of this study provide a theoretical basis for flavor control of sausage products.