The work aims to review the effects of the addition of some commonly used excipients in sausages on product quality. The article described four main evaluation indicators that affected the quality of sausages, sensory evaluation, physical and chemical indicators, nutritional indicators, and food safety. Based on the four indicators, the effects of various excipients on the quality of sausage products and their differences were described respectively, and the research results and development prospects in this area were summarized. Various studies found that a variety of excipients can significantly improve the quality of sausage products. However, there were few types of excipients commonly used in sausage products, and there was not enough attention paid to the synergistic application of excipients. Therefore, the addition of excipients needed to be further studied to improve the quality of sausage products. The study should focus on the synergistic effect of various excipients, so that the performance of excipients in improving the quality of sausage products can be better played. In conclusion, commonly used excipients can significantly improve the quality of sausage products. Collaboration of excipients commonly used on sausage products is am important study direction in the future.