PURPOSE: A production method of low fat chicken meat sausage has improved functionality, physicochemical properties, and sensory characteristics. CONSTITUTION: Chicken and pork back fat are pulverized. 50 wt% of crushed chicken, 20 wt% of pork back fat, 27-29 wt% of ice, 1-3 wt% of dietary fibers of Angelica keiskei, and other supplementary materials are mixed. The mixture is mixed in a silent cutter to obtain sausage emulsion. The sausage emulsion is filled in a collagen casing. The collagen casing filled with the sausage emulsion is dried at 50-60°;C for 25-35 minutes, smoked at 55-65°;C for 15-25 minutes, and heated at 70-80°;C for 25-35 minutes. The collagen casing filled with the sausage emulsion is cooled to 5-10°;C. The supplementary materials include salt, phosphate, garlic powder, onion powder, ginger powder, isolated soy protein, and sugar. [Reference numerals] (AA) Chicken meat (chicken breast); (BB) Pork fat; (CC) Salt, phosphate; (DD) Crush; (EE) Crusher (8mm plate); (FF) Angelica keiskei, dietary fiber, ice; (GG) Emulsification; (HH) Other supplementary materials; (II) Filling; (JJ) Collagen casing; (KK) Smoking and heating; (LL) Smoker (dry: 55°;C, 30min; smoke: 60°;C, 20min; heat: 75°;C, 30min); (MM) Cooling; (NN) Under 10°;C (30 min); (OO) Packing; (PP) Vacuum packing. PE'nylon; (QQ) Storing본 발명은 신선초 식이섬유를 첨가함으로서 최종제품인 웰빙형 저지방 계육소시지의 기능성 및 이화학적 특성 및 관능적 특성을 향상시킨 신선초 식이섬유를 함유하는 웰빙형 저지방 계육소시지 및 그 제조방법에 관한 것으로서, 상기와 같은 본원발명에 따르면, 신선초에 포함된 식이섬유 등의 유용성분을 기능성 소재로 활용하여 보다 건강한 삶을 추구하는 현대 사회인의 욕구를 충족시킬 수 있을 뿐만 아니라, 신선초의 부가가치를 증진시킬 수 있는 효과가 있다.