The present invention provides a method of manufacturing a Korean seafood sausage. The method of manufacturing a Korean seafood sausage comprises: a Korean sausage skin preparation process of preparing pig tripe corresponding to a Korean sausage skin a Korean sausage stuffing mixing process of making Korean sausage stuffing by mixing 6 wt% of carrots, 8 wt% of green onions, 12 wt% of cabbage, 8 wt% of starch noodles, 10 wt% of meat, 3 wt% of perilla leaves, 3 wt% of ginger, 3 wt% of black sugar, 5 wt% of salt, 4 wt% of soy sauce, 3 wt% of abalone, 4 wt% of top shell, 5 wt% of crab meat, 2 wt% of short-necked clam, 2 wt% of shrimp, 5 wt% of squid, and 3 wt% of webfoot octopus a Korean sausage stuffing filling process of filling the Korean sausage skin with the Korean sausage stuffing mixed in the Korean sausage stuffing mixing process, and then tying both ends of the Korean sausage skin by yarn to manufacture a Korean sausage a first Korean sausage cooking process of boiling the Korean sausage made by undergoing the Korean sausage stuffing filling process at a temperature of 75°C for ten minutes to cook the Korean sausage to suppress expansion of the Korean sausage stuffing and gradually contract the Korean sausage skin a first cooling process of inserting the Korean sausage boiled by undergoing the first Korean sausage cooking process into a freezer, and then cooling the Korean sausage at -15°C for six hours a second Korean sausage cooking process of boiling the Korean sausage cooled in the first cooling process at 85°C for 40 minutes to cook the Korean sausage to soften the Korean sausage skin and a second Korean sausage cooling process of washing the Korean sausage boiled at a high temperature by undergoing the second Korean sausage cooking process in water, and then cooling the Korean sausage at -15°C for six hours to increase the cohesive forces between ingredients of the Korean sausage stuffing.본 발명은 순대 외피에 해당하는 돼지 소창을 준비한는 순대 외피 준비 공정, 당근 6중량%, 대파 8중량%, 양배추 12
