Microbial fermentation was used to enhance the flavor of Cantonese sausage. Mixing Staphylococcus and Lactobacillus strains improved the flavor more than using them alone. The longer the sausage fermented, the better the flavor became. The pH level during fermentation affected the flavor, with too low pH being bad. Different strains increased protein and fat breakdown in the sausage. The best flavor was achieved with a specific mix of Staphylococcus and Lactobacillus strains after 2 days of fermentation.