The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a^*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth was significantly reduced (P＜0.05), which could prolong the shelf life of sausages to some extent. Compared with the blank control, the relative content of aldehydes and ketones decreased and the relative content of volatile flavor compounds such as acids and esters increased more significantly in compound sausage, in which the relative content of ethyl caproate increased 1.7 times. In addition, the relative contents of flavor substances such as 2-pentylfuran and maltol also increased, and its sensory evaluation was better.