This paper explored the application of the powder of whole wheat germ in pork ham sausage and its effect on the quality characteristic of mixed sausage. The optimum formula was obtained by orthogonal experiment, and the analyses on the sensory evaluation, texture and the humidity of the optimum mixed ham sausage were conducted. The formula of the optimum mixed wheat germ ham sausage is as follow: lean meat:fat=92:8, the powder of whole wheat germ 12.5%, starch 18% and water 20%. Adding the powder of whole wheat germ could obviously increase ...