Mutton sausage and preparation method thereof

The invention provides a mutton sausage and a preparation method thereof. The mutton sausage comprises raw materials and supplementary materials. The raw materials comprise the following components in portion by weight: 70 to 80 portions of lean mutton, 10 to 20 portions of vegetable oil, and 2 to 10 portions of water. The supplementary materials comprise the following components in portion by weight: 1.5 to 2.5 portions of salt, 0.003 to 0.01 portion of nitrite, and 0.1 to 0.5 portion of tripolyphosphate. The preparation method comprises the following steps: forming comminuted meat from the lean mutton, and adding the salt and nitrite for even curing; adding the tripolyphosphate, carrying out the intensive stirring for even mixing, and adding the vegetable oil and carrying out the stirring; carrying out the vacuum filling; carrying out the drying; and carrying out the cooling. The invention takes the lean mutton and the vegetable oil as raw materials for the first time. As the vegetable oil replaces fat, the special mutton smell is removed, and the taste is good. The mutton sausage not only enriches the varieties of sausages, but also provides wider approaches for the deep processing of mutton.