Abstract: This study investigated the effects of Selenium-enriched Cardamine violifolia powder (SeCvP) and its protein extract (SeCvP-P) on the quality and storage stability of reduced-sodium Chinese sausages. First, the active components and in vitro antioxidant activity of SeCvP and SeCvP-P were characterized. Subsequently, different addition levels (0.01%, 0.02%, 0.03%) of SeCvP and SeCvP-P were added to reduced-sodium Chinese sausages respectively. Using sausages without SeCvP or SeCvP-P as the control group, the study systematically evaluated their effects on the basic quality of the product, with a focus on selenium content, POV, TBARS value, and sensory attributes during the 28 d storage period. The results showed that the addition of SeCvP and SeCvP-P significantly increased and maintained the selenium content in the sausages during storage (P<0.05). Throughout the 28 d storage, all treatment groups maintained selenium levels within the standard for selenium-enriched meat products (15~50 μg/100 g) and exhibited far greater stability than the control. Specifically, the 0.03% SeCvP and 0.01% SeCvP-P groups lost only 38% and 34% of their selenium content, respectively, which were significantly less than the 70% loss in the control group (P<0.05). Electronic tongue and nose analysis confirmed that the SeCvP and SeCvP-P did not negatively affect flavor or aroma. Most importantly, the 0.01% SeCvP-P and the 0.03% SeCvP were the most effective inhibitors of lipid oxidation. Compared to the control, both treatments reduced the POV by 81.14% and 83.83%, and the TBARS value by 35.46% and 43.25%, respectively. The two groups also significantly retarded lipid oxidation (P<0.05) and maintained better sensory scores than the control. In conclusion, appropriate amounts of SeCvP and SeCvP-P were effective in enhancing selenium content and improving oxidative stability of reduced-sodium Chinese sausages, which could be considered for developing novel meat products with selenium-enriched and clean-label appeals.