The present invention relates to a method for preparing a functional Korean sausage using a black soybean, and a black soybean Korean sausage prepared thereby, and more particularly, to a method for preparing a functional Korean sausage using a black soybean, which prepares a Korean sausage by mixing lithospermi radix which has antibacterial and detoxification effects with a black soybean to remove a smell, and radiates far-infrared rays to the Korean sausage by boiling the same using biotite radiating far-infrared rays to prepare a high-quality functional food. The method of the present invention comprises the steps of: aging washed hog and cattle intestines in a leachate of a mulberry tree； soaking dried cellophane noodles in the leachate of the mulberry tree； preparing seasoning by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder in a weight ratio of 50 : 1 : 12 : 400 : 10 : 15 : 10； preparing vegetable filling by mixing cabbage, chives, mulberry leaf powder, black soybean powder, and lithospermi radix in a mixing ratio of 40 : 15 : 30 : 10 : 5； tying one end of the hog and cattle intestines, and filling the same with the prepared cellophane noodles, seasoning, and vegetable filling, and a separately prepared Korean sausage filling mixed with clotted blood from slaughtered cattle and pigs； boiling the Korean sausage in the leachate of the mulberry tree, wherein the Korean sausage is boiled in a state that biotite is input in a steamer； and packaging the boiled Korean sausage by vacuum, and freezing the same for storage.본 발명은 검은콩을 이용한 기능성 순대 제조방법 및 상기 제조방법을 통해 제작되는 검은콩 순대에 있어서, 특히 항균 및 해독작용을 하는 자초와 검은콩을 혼합하여 순대를 제조하여 잡냄새를 없애도록하고, 아울러 원적외선을 방사하는 흑운모를 이용하여 끓여 순대에 원적외선을 방사하여 고품질의 기능성 식품을 제조하는 것을 특징으로 하는 검은콩을 이용한 기능성 순대 제조방법 및 상기 제조방법을 통해 제작되는 검은콩 순대에 관한 것으로,세척된 돼지 소 창자를 뽕나무의 침출액에 숙성시키는 단계； 건조 당면을 뽕나무의 침출액에 불리는 단계； 소고기 분말 조미료, 후추, 소금, 마늘, 설탕, 고춧가루 및 생강분말을 혼합 비율 50 : 1 : 12 : 400 : 10 : 15: 10의 중량비로 혼합하여 제조한 조미 양념을 준비하는
