TheFuture Sausage Project

Design and food are two elements intrinsically interwoven, whether in the aesthetics of a dish, fine chocolate, haute cuisine events or exhibitions.

The Swiss designer Carolien Niebling ( ), however, takes the concept to another level – in collaboration with master butcher Herman Ter Weele from Oene, Netherlands and the molecular chef Gabriel Serero from Lausanne, Switzerland – she has given life to a new project that redefines the concept of food and design, in this case the sausage.

In the last three years Carolien has worked to develop alternative sausages, realizing them as an edible design object. The whole research project will be captured in a book, The Future Sausage.

By FDL on

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The Future Sausage | Ingredients, Collage of insect pâté

Photo Emile Barret

The Future Sausage | Ingredients, Collage of insect pâté

Left: An exploration of the ingredients and a play on the scale of the sausage versus the ingredients.

Right: Collage of insect pâté, accompanied by a grasshopper wing and variations on traditional ingredients: ewe’s milk foam, mealworms, Madeira wine and butter.
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