The present invention relates to a Korean sausage containing the lentil, which includes 20-30 wt% of pork intestine; 35-40 wt% of starch noodl; 5-10 wt% of pork blood; 2-6 wt% of pork fat; 7-25 wt% of lentil; 0.2-1 wt% of green onion; and 2-4 wt% of seasoning. As well, the present invention relates to a producing method for the Korean sausage containing the lentil, which includes a intestine cleansing step (S10); a starch noodle preparation step (S20); a Korean sausage stuffing preparation step (S30) to prepare the pork blood which is ground and sifted out, pork fat which is heated in a low temperature and sifted out, cleansed lentil, and green onion and seasoning; a filling step (S40) to blend the starch noodle and ingredients prepared in the Korean sausage stuffing preparation step (S30) and then fill it into a pork intestine; and a steaming step (S50) to steam the Korean sausage. Therefore, it is good for a mass production because additional processing is not necessary to put the lentil inside the Korean sausage while keeping the same texture with general Korean sausage; reducing the greasiness of lentil; and including different nutrients.
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