The invention discloses a smoked sausage. The smoke sausage comprises the following raw materials in parts by weight: 40 to 60 parts of duck breast meat, 25 to 28 parts of beef, 1 to 3 parts of garlic, 1 to 3 parts of ginger, 1 to 3 parts of edible salt, 1 to 3 parts of liquorice, 0.2 to 0.8 part of sodium hexametaphosphate and sodium tripolyphosphate, 0.5 to 1.5 parts of sodium citrate, 0.3 to 0.5 part of ground cinnamon, 4 to 6 parts of degreased milk powder, 0.2 to 0.5 part of allspice powder, 0.1 to 0.2 part of a sausage forming agent and 10 to 18 parts of salting liquor. The invention also discloses a processing process of the smoked sausage. The processing process comprises the steps of weighing raw materials, salting, mincing meat, chopping, filling a casing, smoking, steaming and packaging. Compared with a traditional process, for the processing process disclosed by the invention, the meat is preserved and salted through the salting liquor, and a finished product obtained by adopting a special cattle blood glutinous rice process is fresh and delicious in taste, reddish in appearance, moderate in brightness and not greasy.