Objective To improve the utilization rate of porcine blood and the safety of ham sausage.Methods Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohaemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability.Results When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with the control group, and no adverse effects on other physical and chemical aspects are observed. All quality indicators before marketing comply with national standards.Conclusion By nitrosation and glycosylation, porcine hemoglobin is modified to form glycosylated nitrosohemoglobin and applied to ham sausage, which can partially replace the effect of sodium nitrite in ham sausage on color development and texture improvement, reduce the amount of sodium nitrite added, and increase the added value of porcine blood.