The single factor test was used to analyze the influence of the three factors, sample mass, extraction time and extraction temperature, on the extraction effect of flavor substances from the fermented sausage. And the aroma components from sausages fermented for 6 h and 9 h at 32 ℃ were compared. The results showed that the optimized extraction conditions were the sample mass of 3.0 g when extracted for 50 min at 60 ℃. The 54 and 20 aroma components were respectively identified in sausages fermented for 6 h and 9 h. The esters were found the main volatile components in the sausages fermented for 6 h, while alcohols were the main ones in those fermented for 9 h. Owing to 70.9% of the alcohols content, the peak of the ethanol spectrum was much higher than those of other compounds, which masked the peaks of other compounds. The composition and relative content of aroma components in sausages respectively fermented for 6 h and 9 h had obvious differences. In terms of flavor substances, the effect of 6 h fermentation was better than that of 9 h fermentation.