The present invention relates to a preparation method of doubled sausage using processed cheese having enhanced fluidity at room temperature and heat resistance, which comprises the steps of: adding fat and moisture to natural cheese ground in a predetermined size to perform primary agitation, thereby producing water-in-oil (W/O) emulsion； adding a primary acidity regulator to the emulsion to perform secondary agitation, thereby binding calcium components of cheese to the acidity regulator and moisture to produce texture unique to processed cheese； inducing grinding of fat globular membrane and stabilization of the texture through steam cooking and tertiary agitation； adding a secondary acidity regulator to perform quaternary agitation, thereby enhancing emulsification； discharging remaining oxygen from the emulsion by using a vacuum pump to produce processed cheese, wherein hardening or oil-water separation of the cheese does not happen when the cheese is stored at room temperature, unique soft property of the same is preserved and fluidity required for preparing a secondary product by temperature regulation can be readily ensured； filling the film tube used as a package with the processed cheese as inner meat and mixed meat for sausage as outer meat, and binding the film tube； and performing sterilization and heat treatment in a retort chamber to produce sausage where the processed cheese is surrounded by the mixed meat, thereby providing premium sausage having new taste and form which can be differentiated from conventional products by combining unique chewy mouthfeel and savory flavor of sausage as a base with soft mouthfeel and nutty flavor of cheese as inner meat which does not harden at room temperature.본 발명은 일정한 크기로 분쇄시킨 자연치즈에 지방과 수분을 첨가하여 1차 교반시킴으로서 W/O 유화액을 조성하고, 상기 유화액에 1차 산도조절제를 첨가하여 2차 교반시킴으로서 치즈의 칼슘 성분을 산도조절제 및 수분과 결합시켜 가공치즈 특유의 조직을 이루게 하며, 그 이후 스팀 쿠킹과 3차 교반을 거쳐 지방구막의 분쇄와 조직의 안정화를 유도한 다음, 2차 산도조절제를 첨가하여 4차 교반시킴으로서 유화도를 높이고, 진공펌프로 유화액중의 잔존산소를 탈기시키는 일련의
