Abstract: To investigate the effect of Weissella jogaejeotgali SL7 (W.jogaejeotgali SL7) on the quality and flavor of fermented sausage, fermented sausage without SL7 was used as the control group. The dynamic changes and differences in physicochemical properties (pH, moisture content, water activity), total bacterial count, nitrite content, peroxide value, thiobarbituric acid (TBARS), carbonyl, sulfhydryl groups, and volatile flavor compounds during the fermentation process were analyzed. The results showed that the pH, moisture content, water activity (a_w), and total bacterial count of fermented sausage with W. jogaejeotgali SL7 added were significantly (P<0.05) lower than those of the control group (CK), and the nitrite content (1.71 mg/kg) was significantly (P<0.05) lower than that of the CK group. The peroxide value (POV), TBARS, and carbonyl content of W. jogaejeotgali SL7 fermented sausage were significantly (P<0.05) lower than those of the CK group, while the total sulfhydryl content was significantly (P<0.05) higher than that of the CK group. The HS-SPEM-GC/MS method was used to determine the content of volatile flavor compounds in W. jogaejeotgali SL group, which was 7668.93 µg/kg, including 89 types of volatile flavor compounds such as alcohols, terpenes, aldehydes, and ketones. The quantity was much higher than that of other groups. Adding W. jogaejeotgali SL7 to fermented sausage can significantly reduce its nitrite content, effectively inhibited fat and protein oxidation, and promote the formation of flavor compounds.