Objectives of this study were to investigate the lipid oxidation of liver sausages, one of the most favorite meet products and to examine the applicability of pork liver to sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of lipid oxidation. Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their contents of crude fat, AV, POV, and MA. Sausages manufactured with different methods(sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. In addition, the storage experiments were carried out. The findings from these experiments are summarized as follows : The content of crude fat was 17.12％. As the percentage of the liver increased, fat content of sausages siginificantly decreased. In the storage experiment, it was found that the acid value. peroxide value, and malonaldehyde content significantly increased in all samples regardless of the amount of liver or the storage time. The AV of experimental sausages was significantly increased by adding liver. There were significant differences in proportions of components but little differences were observed in contents among the samples.