Objective To investigate the effects of different addition amounts of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages.Methods Different amounts of M. esculenta powder are added to sausages. The pH values, nutritional components, free amino acids content, free fatty acids content, volatile compound content, color, textural characteristics, sensory scores, 2-thiobarbituric acid value, carbonyl group value, and free thiol group value are measured and analyzed.Results Compared with the control group, the addition of M. esculenta powder increases the protein content, free amino acid content, unsaturated fatty acid content, alcohol content, ester content, b^* value, and overall acceptability score (P<0.05), while decreasing the aldehyde content, hydrocarbon content, L^* value, a^* value, hardness, adhesiveness, and chewiness of sausages (P<0.05). At the same time, the addition of M. esculenta powder effectively inhibits the lipid oxidation and protein oxidation of sausages. When the addition amount of M. esculenta powder is 2%, the overall acceptability of sausages is the optimal.Conclusion The addition of M. esculenta powder not only enhances the nutritional value and flavor but also inhibits the oxidative stability of sausages.