According to the present invention, a preparation method of walleyed pollack sundae (Korean sausage) comprises: a walleyed pollack salting step (S10) a walleyed pollack dressing step (S20) of dressing walleyed pollack by removing scales and fins of salted walleyed pollack and removing internal organs of the walleyed pollack, and cleaning the dressed walleyed pollack a soy sauce seasoning immersing step (S30) of immersing the dressed walleyed pollack in a soy sauce seasoning prepared by mixing starch syrup and soy sauce, and making the walleyed pollack soaked in the soy sauce seasoning a sundae filling preparing step (S40) of preparing sundae filling by mixing meat and a seasoning, and stir-frying the resultant mixture a sundae filling step (S50) of filling the walleyed pollack, soaked in the soy sauce seasoning, with the sundae filling prepared from the sundae filling preparing step (S40) through the branchiae a proso glutinous rice applying step (S60) of applying proso glutinous rice, prepared by mixing proso millet and glutinous rice, to the mouth and branchiae of the walleyed pollack filled with the sundae filling from the sundae filling step (S50) and a walleyed pollack frying step (S70) of immersing the walleyed pollack coated with proso glutinous rice from the proso glutinous rice applying step (S60) in an egg liquid prepared by beating eggs into liquid, taking out the walleyed pollack, coating the walleyed pollack with starch powder, and frying the walleyed pollack coated with starch powder in oil. The walleyed pollack sundae prepared according to the present invention is easily stored in a refrigerator and a freezer, and retains the form and shape. Also, the walleyed pollack sundae has a savory flavor.COPYRIGHT KIPO 2017본 발명의 명태 순대 제조방법은 명태를 소금물에 침지하여 명태를 절임하는 명태절임단계(S10)와, 소금물에 절여진 명태의 비닐과 지느러미를 제거하고, 명태의 내장을 제거하여 명태를 손질한 후, 손질된 명태를 세척하는 명태손질단계(S20)와, 물엿과 간장이 혼합된 간장양념액에 손질된 명태를 침지하여 명태에 간장양념액이 베이도록 하는 간장양념액 침지단계(S30)와, 고기와 양념을 혼합한 후 혼합된 고기와 양념을 볶아주어 순대소를 준비
