The present invention relates to a method for producing a sausage using pig haunch and dried persimmon. According to the present invention, the method comprises: a raw meat preparing step for preparing raw meat which is 80 wt% of the total weight of a sausage after preparing and pulverizing pig haunch a dried persimmon cutting step for producing dried persimmon which is 3 wt% of the total weight of the sausage by cutting dried persimmon with a thickness of 0.5 to 1 mm and a length of 2 to 3 mm a fat pulverizing step for producing crushed beef fat by preparing and pulverizing frozen beef fat in 7 wt% of the total weight of the sausage a primary mixing step for producing a dried persimmon mixture by thawing the crushed beef fat and mixing the same with the prepared cut dried persimmon a seasoning preparing step for preparing a seasoning including starch, soy sauce, wheat flour, bread crumb, onion, apple, garlic, ginger, soju, sugar, and sesame oil to be 10% of the total weight of the sausage a secondary mixing step for producing a seasoning mixture by mixing the prepared seasoning with the dried persimmon mixture an aging step for mixing the raw meat and the seasoning dried persimmon mixture and aging the mixture for 2 days at a temperature of -2 to -3°C and a packing step for producing a sausage by packaging and freezing the aged mixture. According to the present invention, it is possible to minimize the costs of raw meat by maximizing the content of pig haunch, and to minimize bad smells caused by the use of pig haunch by using dried persimmon.COPYRIGHT KIPO 2018본 발명은 돼지 뒷다리살과 곶감을 이용한 소시지의 제조 방법에 관한 것이다.본 발명의 돼지 뒷다리살과 곶감을 이용한 소시지의 제조 방법은, 돼지 뒷다리살을 준비한 후 분쇄하여 소시지 전체 중량의 80중량%인 원료육을 제조하는 원료육준비단계와 곶감을 준비한 후 준비된 곶감을 두께 0.5 ~ 1mm, 길이 2 ~ 3mm로 절단하여 소시지 전체 중량의 3중량%인 절단곶감을 제조하는 곶감절단단계와 냉동 소 지방을 소시지 전체 중량의 7중량% 준비 및 분쇄하여 분쇄소지방을 제조하는 지방분쇄단계와 상기 분쇄소지방을 해동한 다음 준비된 절단곶감과 혼합하여 곶감혼합물을 제조하는 1차혼합단계와 전분, 간장, 소맥밀, 빵가루, 양파, 사과, 마늘, 생강, 소주, 설탕, 참기름을 포함한 양념을 소시지 전체 중량의 10%가 되도록 준비하는 양
