The present invention relates to a Korean sausage using sweet potato, capable of increasing rigidity and bonding adhesiveness, and a manufacturing method thereof. According to the present invention, the method comprises: a step (S100) of preparing small intestines of a pig and raw materials for Korean sausage； a step (S110) of washing, crushing and dehydrating sweet potato and performing solid-liquid separation in a centrifugal separation type to extract starch, and drying the extracted starch to prepare sweet potato starch； a step (S120) of washing, dehydrating and storing stems and leaves of sweet potato in a container and aging the same after addition of enzyme for a predetermined time to prepare a sweet potato enzyme solution； a step (S130) of washing, dehydrating and storing garlic in a container, and aging the same for a predetermined time after addition of enzyme to prepare a garlic enzyme solution； a Korean sausage raw material mixing step (S140) of weighing the Korean sausage raw materials, pig blood, the sweet potato starch, the sweet potato enzyme solution and the garlic enzyme solution at a constant ratio, and mixing the same； a step (S150) of filling the small intestines of pig with the Korean sausage raw material of the Korean sausage raw material mixing step (S140)； a step (S160) of coating the sweet potato enzyme solution on the outer surface of Korean sausage filled with the Korean sausage raw material； a step (S170) of steaming the Korean sausage coated with the sweet potato enzyme solution； and a step (S180) of packaging and shipping the steamed Korean sausage.COPYRIGHT KIPO 2020본 발명은 고구마 순대 및 그 제조방법에 관한 것이다. 그러한 고구마 순대 제조방법은, 돈소창 및 순대재료를 준비하는 단계(S100)와； 고구마를 세척하고, 분쇄, 탈수한 후 원심 분리방식에 의하여 고액분리함으로써 전분을 추출하고, 추출된 전분을 건조함으로써 고구마 전분을 준비하는 단계(S110)와； 고구마 줄기 혹은 잎을 세척하고, 수분을 제거한 후, 용기에 저장하여 효소을 첨가하여 일정 시간 숙성함으로써 고구마 효소액을 준비하는 단계(S120)와； 마늘을 세척하고, 수분을 제거한 후, 용기에 저장하여 효소을 첨가하여 일정 시간 숙성함으로써 마늘 효소액을 준비하는 단계(S130)와； 순대재료와, 돈혈과, 고구마 전분과, 고구만 효소액 및 마늘 효소액을 일정 비율
