The effect of the amount of sodium and fermented conditions on changes of sodium nitrite residues and N-diethylnitrosamine(NDEA) in fermented sausages were studied.The results showed that the effect order of the observed factors on the nitrite residues and the formation of NDEA in fermented sausages were as follows:fermentation time>addition of nitrite>fermentation temperature>starter culture.The optimum fermented conditions fixed by orthogonal experiment were:the fermentation time 2d,the addition of nitrite 50mg/kg and the fermentation temperature 25℃,respectively.