The invention relates to flowering sausages. The flowering sausages are made from the following components by weight: 19.75kg of chicken meat, 7.5kg of AA-level fish paste, 5Kg of trash fish paste, 23kg of soybean protein emulsion paste, 19.8kg of ice water, 6.25kg of tapioca flour, 7.5kg of cassava modified starch, 1.5kg of table salt, 0.3kg of composite phosphate, 2.5Kg of white granulated sugar, 4g of sodium nitrite, 0.135kg of gourmet powder, 0.18kg of alanine, 0.09kg of meat essence powder, 0.09Kg of white peppers, 0.35kg of carrageenin, 37.5g of ethyl maltol, 25g of TG enzymes, 225g of sesame oil, 200g of meat essence paste, 112.5g of chicken essence oil, 75g of fried minced shallot essence, 1.3g of allura red, 8g of bioactive peptides, 5g of red rice starters and 2.5kg of deep-fried green bean powder, wherein the bioactive peptide is protein polypeptide obtained through linkage of active factors extracted and separated from plants through two or more amino acids. Peptide elements are added, so that the absorption of beneficial elements can be promoted.