The present invention relates to a functional Korean sausage preparing method using Chenopodium album and a functional Korean sausage product prepared by using the method to include Chenopodium album. More specifically, the method is used to eliminate odor by mixing Lithospermum erythrorhizon with antimicrobial and detoxifying functions and Chenopodium album to prepare the functional Korean sausage product as well as using biotite emitting far-infrared rays to emit the far-infrared rays to the functional Korean sausage product, thereby preparing a high-quality functional food product. According to the present invention, the functional Korean sausage preparing method includes the steps of: aging washed pig and cattle intestine parts in a leachate of the Morus alba leaves soaking dried sweet potato noodles in the leachate of the Morus alba leaves preparing seasonings by mixing beef powder seasonings, pepper, salt, garlic, sugar, chili powder, and ginger powder at a mixing weight ratio of 50 : 1 : 12 : 400 : 10 : 15 : 10 preparing vegetable fillings by mixing cabbage, leek, Morus alba leaf powder, Chenopodium album powder, and Lithospermum erythrorhizon at a mixing weight ratio of 40 : 15 : 30 : 10: 5 binding an end of the washed pig and cattle intestine parts and filling the washed pig and cattle intestine parts with Korean sausage fillings prepared by mixing the prepared sweet potato noodles, seasonings, vegetable fillings, and separately prepared clotted blood before binding the other end boiling the prepared Korean sausage product in the leachate of the Morus alba leaves while inputting a biotite piece in a steamer and vacuum-packing the boiled Korean sausage product before storing the Korean sausage product in a frozen state.COPYRIGHT KIPO 2017본 발명은 능쟁이를 이용한 기능성 순대 제조방법 및 상기 제조방법을 통해 제작되는 능쟁이 순대에 있어서, 특히 항균 및 해독작용을 하는 자초와 능쟁이를 혼합하여 순대를 제조하여 잡냄새를 없애도록하고, 아울러 원적외선을 방사하는 흑운모를 이용하여 끓여 순대에 원적외선을 방사하여 고품질의 기능성 식품을 제조하는 것을 특징으로 하는 능쟁이를 이용한 기능성 순대 제조방법 및 상기 제조방법을 통해 제작되는
