The invention relates to a processing technique for sausage. The processing technique comprises the processes of selecting materials, treating raw materials, stripping and slicing, pickling, stirring, filling sausage, airing and dewatering and packaging. The pickling process comprises the following steps: adopting a vacuum low-nitrate pickling technique for pickling, placing the treated sausage raw materials into a vacuum pickling machine, and then adding a pickling mixed solution composed of nitrite, lactic acid bacteria and salt into the vacuum pickling machine and soaking the sausage raw materials into the pickling mixed solution. The stirring process comprises the following steps: adopting a vacuum nitrosamine control technique for stirring, namely, adding stirring additive into pickled meat paste, putting into a vacuum stirring machine for stirring, uniformly mixing the meat paste, and then adding 0.3-2wt% of nitrite reductase complex enzyme preparation into the mixed meat paste and uniformly stirring. The invention has the advantages that the processing technique for sausage can reduce the addition of the nitrite and can effectively reduce the nitrite residue in the sausage.