Due to the safety hazard of chemical synthetic antioxidants, the application of natural antioxidant in meat processing has become a hot research topic. In this study, the ethanol extracts of cinnamon was prepared by distillation and applied to the chinese-style sausageto study the influence on the physical and chemical quality of fermented sausage, as well as the antioxidant effect of lipid and protein.The results showed that the pH value increases after the first decrease, the Aw values of test groups with 0.3% and 0.6% cinnamon extracts maintained at about 0.72 in 28 days. Next, The L * and a * values of cinnamon extracts group was significantly higher than the blank group. Finally, the antioxidation effect for lipid and protein of each treatment group were also obviously higher than that of blank group and were correlation with the addition of extracts, in which the 0.6% of cinnamon extracts group has the same antioxidant effect of 0.02% BHT. Therefore, the cinnamon extracts can effectively inhibit associates value and carbonyl increased in chinese-style sausage so as to improve the quality of sausage.  Therefore, cinnamon extracts can be selected as an alternative for the synthetic antioxidants to a certain extent.