The fermented horse meat sausage was made with fresh horse meat and fat by mixed strains, and the strain ratio was optimized by response surface tests using total acid content and fuzzy mathematics sensory score as response value. The results showed that the optimal strain ratio was Debaryomyces hansenii 1808∶Staphylococcus xylose 21445∶Lactobacillus plantarum E11=0.75∶0.75∶0.50 (V/V). Under the optimal conditions, the fuzzy mathematics sensory score was 88.05, and the total acid content was 10 g/kg. The product had better fermentation flavor, pure sour taste and high safety, which could provide a certain theoretical basis for the large-scale production of horse meat products at this stage.