The invention relates to a hot-pot crispy sausage and a production method thereof. The crispy sausage is characterized in that the crispy sausage is produced from the following raw materials, by weight: 30-40 parts of chicken, 20-25 parts of chicken skin, 25-30 parts of ice water, 1-2 parts of salt, 0.5-1 part of sugar, 0.7-1.2 parts of glucose, 0.1-0. 2 parts of monosodium glutamate, 0.3-0.7 parts of sodium tripolyphosphate, 0.1-0.2 parts of sodium hexametaphosphate, 0.05-0.1 parts of sodium isoascorbate, 0.05-0.1 parts of white pepper, 2-2.5 parts of soy protein isolate, 5-10 parts of tapioca modified starch, 0.5-1.0 parts of carrageenan, 1.5-2 parts of sodium lactate, 0.3-0.6 parts of sodium diacetate, 0.005-0.01 parts of monascus red, 0.001-0.005 parts of cochineal, 0.01-0.05 parts of sodium nitrite, 0.1-0.5 parts of chicken paste, 0.1-0.5 parts of pork fine paste, 1-2 parts of star anise, 0.5-0.8 parts of fennel, 1-2 parts of fermented beans, and 1-2 parts of onion. Specific production method comprises the steps of raw material cutting, meat mincing, emulsifying, filling, smoking and steaming, heat dissipating, packaging, and sterilizing, such that finished product is obtained. The method provided by the invention has the advantages of simple steps, convenient processing, and suitability for industrialized productions. The product can be safely applied by consumers, and is safe and healthy.