The invention discloses a pine nut chicken and fish composite sausage which is prepared by 50-100g of chicken, 50-100g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 10-15g of semen pini koraiensis, 5-8g of egg vitellus powder, 5-15g of acerola cherry freeze-dried powder and 35-45g of garlic wine in every1000g of fish paste. The garlic wine is prepared by 300-350g of the head of garlic, 50-80g of rhizoma galangae and 200-250g of white granulated sugar in every 1000g of white spirit. The ganoderma lucidum spore composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste, and is delicate in meat while suffusing an exquisite fragrance all around.