The present invention relates to a method for producing sausage, which is prepared by adding 800 to 90 parts by weight of an additive to 800 parts by weight of pork meat and filling cleaned pork cutlet or artificial casing. 450 to 550 parts by weight of aged pork meat at a low temperature for 2 to 12 hours, 250 to 350 parts by weight of eel fillet, 5 to 8 parts by weight of ginger, and 80 to 90 parts by weight of additives are mixed and crushed to obtain a mixture. The mixture is filled in a casing, heated to 80 to 10°C, and cooled to complete the sausage. So, a method for manufacturing a sausage of freshwater eel and a sausage obtained therefrom are provided.COPYRIGHT KIPO 2017본 발명은 돼지고기살 800중량부에 첨가제80내지 90 중량부를 첨가하여 세척한 돼지고기창자나 인공케이싱에 채워 가열하여 제조한 소시지 제조방법으로,2시간 내지 12시간 저온에서 숙성한 돼지고기살 450~550중량부, 장어살 250~350중량부, 생강5~8중량부, 첨가제 80~90 중량부 비율로 원료를 첨가하여 혼합분쇄하여 혼합물을 얻고,혼합물을 케이싱에 채워 80~100℃로 가열 후, 냉각하여 완성하는 장어소시지 제조방법 및 그로부터 수득한 소시지를 제공한다.
