The invention discloses a low-muttony-odor emulsified mutton sausage and a preparing method thereof. The sausage is preparing from the following raw materials of: sheep lean meat, sheep tail oil, hawthorn pulp, crushed ice, soybean isolate protein, starch, table salt and processing liquid of spices. The processing liquid of the spices is particularly prepared according to the following method which comprises the following steps of: adding white granulated sugar, pepper, ground pepper, fructus amomi, anise, round cardamom, fennel and galangal into water, immersing the mixture for 5-8 hours and boiling the mixture for 1-2 hours; and taking liquid supernatant to obtain the processing liquid of the spices. The raw materials are filled into a casing and then the casing is knotted; and the sausage is put into an oven to be roasted until the surface of the casing is light yellow. According to the low-muttony-odor emulsified mutton sausage disclosed by the invention, hawthorns are added to effectively remove the muttony odor; the pepper, the ground pepper, the fructus amomi, the anise, the round cardamom, the fennel and the galangal can cover the muttony odor; on one hand, the sour of the hawthorns can reduce the greasy feel caused by the sheep tail oil; and on the other hand, the hawthorns have the antibacterial and anti-corrosion effects, so that the low-muttony-odor emulsified mutton sausage is relatively green and natural.