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A book on the design of the sausage, one of our oldest created food items and a medium to eat less meat in the future.
A book on the design of the sausage, one of our oldest created food items and a medium to eat less meat in the future.
133 backers pledged €25,376 to help bring this project to life.

About this project

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Veggie Mortadella, a celebration of ingredients of the classic Mortadella sausage with the addition of juicy vegetables. Photo by Emile Barret
Veggie Mortadella, a celebration of ingredients of the classic Mortadella sausage with the addition of juicy vegetables. Photo by Emile Barret

A work supported by ECAL, based on research by Carolien Niebling.

In the future, the consumption of meat should be reduced, while the diversity of ingredients in our diets should be increased. For this project, a molecular chef, a master butcher and a designer have teamed up to look into sausage production techniques and future potential ingredients to design The Future Sausage. 

The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BCE. Today, the sausage remains a cornerstone of our food culture. England alone has over 470 different types of breakfast sausages, and in Germany there are even sausage laws, dictating specific rules for the making of sausages. Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today’s world, we simply consume too many animal products. So, I wondered, can we look to the sausage to provide a solution once again?

Clockwise, from top left: carrot, apricot and coconut dried sausage; berry, date and almond dried sausage; insect salami; berry liver sausage; apple blood sausage; potato and pea fresh sausage; vegetable mortadella. Photo by Noortje Knulst
Clockwise, from top left: carrot, apricot and coconut dried sausage; berry, date and almond dried sausage; insect salami; berry liver sausage; apple blood sausage; potato and pea fresh sausage; vegetable mortadella. Photo by Noortje Knulst

The Future Sausage is a book that explores the sausage as an edible designed object. The book – or manual, if you will – takes you through all the building blocks of a sausage: From the skin to the innards, with stops along the way to explore issues like moistness, flavouring, glue and preservation. The first and second part of the book looks at the design of the sausage. It catalogues different types of sausages, their various means of construction, and which types of skins can be used, when, and why. The third part contains a descriptive list of lesser-known ingredients, carefully selected for their “future potential”. I hope to introduce you to, or remind you of the many different kinds of edible proteins that exist on this planet. The goal is to move away from our relatively impoverished “supermarket selection” and transform ourselves from Eximius forni-vore (supermarket- eater) back to Omni-vore (all-eater). The last section of the book contains a "sausage matrix", which sums up all the categories and sausage elements previously addressed in the book. These are simplified as icons, textures and colours. With this matrix, you can understand how to construct different types of sausages, while using the similar components and techniques that are normally used in sausage making.

The Insect Pâté, mysterious and chic but also strangely approachable. Photo by Jonas Marguet
The Insect Pâté, mysterious and chic but also strangely approachable. Photo by Jonas Marguet

For the last 2,5 years I have been exploring the field of the sausage and gathered as much information I found important and fascinating to construct the base of knowledge for the book. After which, graphic designer Helge Hjorth Bentsen (who is a master in illustration making) and I have developed the graphics and illustrations of the book. There are two important series of photographs: The ingredient collages by Emile Barret are explorations of the ingredients used in the sausages. The other series by Jonas Marguet, represent the character of the sausage, whether it is humble and sweet or robust and manly or even confident and classic. 

With The Future Sausage in hand, you will encounter a whole new set of ingredients and ideas. Hopefully, you will be inspired and impressed by this versatile food item, but you will surely never look at a sausage in the same way, again.

 The Anatomical Sausage Models

Anatomical model: Insect Pâté
Anatomical model: Insect Pâté

The insect pâté mainly consists insect flour, pecan nuts and carrot juice with various spices. This sausage contains no meat unless insects are considered as such, thus reducing the meat content by 100%. Photo by Younès Klouche.

Anatomical model: Chocolate blood sausage with apple core
Anatomical model: Chocolate blood sausage with apple core

The chocolate blood sausage contains an apple core made with agar, the sausage is grilled in a pan. The apple core, chocolate and the large amount of grains reduce the meat (blood and fat) content by 50%. Photo by Younès Klouche.

Anatomical model: Bangers and Mash
Anatomical model: Bangers and Mash

This fresh sausage has a part of pea puree and mashed potato puree. The delicate flavour of these purees match well the comforting sausage flavour and reduce the meat quantity by 30%. Photo by Younès Klouche.

Anatomical model: Fruit Salami
Anatomical model: Fruit Salami

The fruit salami is entirely made out of fresh and dried fruits with a structural base of hazelnut and almond flour. The texture comes from almonds and flowers. This sausage contains no meat, thus reducing the meat content by 100%. Photo by Younès Klouche.

Anatomical model: Mortadella with Vegetables
Anatomical model: Mortadella with Vegetables

The Mortadella consists of a part traditional meat and fat cubes and a part of vegetables, carrots, broccoli, cauliflower and asparagus. The flavour profile of the Mortadella stays delicate, while reducing the meat quantity by 20%. Photo by Younès Klouche. 

A few examples of images from the book:

Blood sausage is traditionally eaten with apple, and here the two ingredients are combined in one sausage. The core of apple gel is set with agar, a substance with a high melting point. Photo by Jonas Marguet
Blood sausage is traditionally eaten with apple, and here the two ingredients are combined in one sausage. The core of apple gel is set with agar, a substance with a high melting point. Photo by Jonas Marguet
Traditionally, many types of meats and especially liver-based foods are eaten with a fruitbased accompaniment. Here, the mild liver is combined with a tangy and sweet raspberry gel.
Traditionally, many types of meats and especially liver-based foods are eaten with a fruitbased accompaniment. Here, the mild liver is combined with a tangy and sweet raspberry gel.

 

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

 

An exploration of the ingredients and a play on the scale of the sausage versus the ingredients. Photo by Emile Barret
An exploration of the ingredients and a play on the scale of the sausage versus the ingredients. Photo by Emile Barret

 

The book will be printed on an (amazing) off-set printer at ECAL with a long lasting stitch binding and (might I say luxurious) fabric hard cover. 

The Future Sausage book, photo by Younès Klouche
The Future Sausage book, photo by Younès Klouche

 

The Future Sausage book, photo by Younès Klouche
The Future Sausage book, photo by Younès Klouche

Find here a few articles about the project:

 https://www.dezeen.com/2017/03/29/ecal-future-sausage-exhibition-alternatives-meat-consumption-milan-design-week-2017/

https://www.dezeen.com/2017/03/31/eight-trends-look-out-prediction-milan-design-week-2017/

https://www.dezeen.com/2017/03/28/15-best-exhibitions-installations-things-to-do-milan-design-week-2017/

http://www.ecal.ch/fr/3404/evenements/expositions/ecal-presents-the-future-sausage-by-carolien-niebling

https://thisismold.com/event/exhibitions/were-salivating-over-these-8-food-design-projects-for-salone-del-mobile-2017#.WOZvU5KpiRs

https://www.fastcodesign.com/90109023/the-sausage-gets-a-radical-redesign

https://www.lsnglobal.com/briefing/article/21123/milan-salone-2017-butchering-the-future

http://www.spiegel.de/stil/the-future-sausage-nahrungsmitteldesign-aus-der-schweiz-a-1142044.html

http://creativepool.com/magazine/design/the-sausage-of-the-future-is-explored-at-milan-design-week.13498

Risks and challenges

There are no considerable risks to take in account, the book is in its final stage of editing, the paper is trial and tested, the printer can't wait to attack the colour profiles and the binder is ready to go, the only thing missing is your help to make it reality.

I have tried to be as prepared as possible before starting this campaign because I wanted to be able to deliver the book to you as soon as possible and I consider it my personal mission to do so!

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  1. Select this reward

    Pledge €12 or more About $13

    The Future Sausage Tote Bag

    A cotton tote bag with sausage illustrations featured in the book.

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    Pledge €15 or more About $16

    The Future Sausage Poster

    A high quality printed poster of the Veggie Mortadella, one of a series of four photographs featured in the book.

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    Pledge €32 or more About $34

    The Future Sausage Book - Early Bird

    The book! A bag is nice, a poster cool too, but this is what it is all about: The Future Sausage book, full of illustrations, photographs and sausage design details.

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    Pledge €37 or more About $39

    The Future Sausage Book

    The Future Sausage book still full of illustrations, photographs and sausage design details, but without the early bird offer.

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    Pledge €42 or more About $45

    The Future Sausage Book + Tote bag

    The Future Sausage book and a tote bag!

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    Pledge €45 or more About $48

    The Future Sausage Book + Poster

    The Future Sausage book and the Veggie Mortadella poster. (Best value)

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    Pledge €65 or more About $69

    The Future Sausage Book, twice!

    The Future Sausage book still full of illustrations, photographs and sausage design details, times two, to give to a friend or to keep as back-up.

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    Pledge €95 or more About $101

    The Future Sausage + Canvas Print

    The Future Sausage book and a high quality photo print on canvas of any of one of the zoom-in, zoom-out, photo series.

    You can choose:
    1. Veggie Mortadella
    2. Heart and Fennel
    3. Chia seeds and Peas
    4. Insects and Madeira

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    Pledge €300 or more About $320

    The Future Sausage Book x 10

    The Future Sausage book still full of illustrations, photographs and sausage design details, times ten! Great as a stock in the present drawer or as corporate gift :)

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    Pledge €350 or more About $373

    Anatomical Model: Insect Pâté + Book

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made!

    The Insect Pâté (see picture)
    (100 mm diameter, on a powder coated stand)

    This insect pâté mainly consists insect flour, pecan nuts and carrot juice with various spices. This sausage contains no meat unless insects are considered as such, thus reducing the meat content by 100%.

    The structure of the insect pate is smooth with textures of roasted nuts and freeze-dried insects.

    The continuous blue line indicates the airtight skin. The insect pâté is dipped in beeswax to prevent it from discolouring and to increase its shelf life.

    The model is based on an anatomical representation, where the size and details are optimized for better understanding.

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    Pledge €600 or more About $639

    The Future Sausage Book x 20

    The Future Sausage book still full of illustrations, photographs and sausage design details, times ten! Great as a stock in the present drawer or as corporate gift :)

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    Pledge €750 or more About $799

    Anatomical Model: Blood sausage + Book

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed and cnc milled, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made!

    Chocolate blood sausage with apple core (see picture)
    (120 mm diameter and 150 mm high)

    This chocolate blood sausage includes an apple core made with agar, which can resist enough heat to caramelize it at the same time as the sausage is grilled in a pan. The apple core, chocolate and the large amount of grains reduce the meat (blood and fat) content by 50%.

    The structural cavities indicate a semi-smooth sausage where the textural elements are the grains, fat cubes and apple.

    The blue dash/dot line indicates a semi-breathing skin allowing the sausage to be poached in water but also to be smoked if desired.

    The model is based on an anatomical representation, where the size and details are optimized for better understanding.

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    Pledge €750 or more About $799

    Anatomical Model: Bangers & Mash + Book

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made!

    Bangers and mash (see picture)
    (50 mm diameter sausage and 200 mm large, on a powder coated stand)

    This fresh sausage has a part of pea puree and mashed potato puree. The delicate flavour of these purees match well the comforting sausage flavour and reduce the meat quantity by 30%.

    The structural cavities indicate a smooth structure inside the sausage.

    The blue dotted line indicates that this is a breathing skin and thus the water evaporates over time when desired.
     
    The model is based on an anatomical representation, where the size and details are optimized for better understanding.

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    Pledge €850 or more About $906

    Anatomical Model: Fruit Salami + Book

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made!

    This is the queen: The Fruit Salami (see picture)
    (120 mm wide and 200 mm large, on a powder coated stand)

    This fruit salami is entirely made out of fresh and dried fruits with a structural base of hazelnut and almond flour. The texture comes from pieces of almonds and flowers. This sausage contains no meat, thus reducing the meat content by 100%.

    The structural cavities indicate the level of dryness of the fruit mass, the larger the elements the dryer the mass.

    The blue dotted line indicates that this is a breathing skin and thus the water evaporates over time when desired.

    The model is based on an anatomical representation, where the size and details are optimized for better understanding.

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    Pledge €1,000 or more About $1,066

    Anatomical Model: Mortadella + Book

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed and cnc milled, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made!

    Finally I present to you the king: The Mortadella with vegetables (see picture)
    (250 mm diameter and 180 mm high)

    This Mortadella consists of a large part traditional meat and fat cubes with the addition of a part of vegetables, carrots, broccoli, romanesco, cauliflower and asparagus. The flavor of the vegetable compliment the delicate flavor of the Mortadella, while reducing the meat quantity by 20%. 

    The structural pink lines indicate that there is
    a smooth structure that easily works its way around the vegetables and fat cubes.

    The blue dash/dot line indicates a semi-breathing skin allowing the sausage to be poached in water but also to be smoked if desired.
     
    The model is based on an anatomical representation, where the size and details are optimized for better understanding.

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  16. Select this reward

    Pledge €1,500 or more About $1,598

    The Future Sausage Book x 50

    The Future Sausage book still full of illustrations, photographs and sausage design details, times 50! Great as corporate gift or for in your shop :)

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    Pledge €2,500 or more About $2,664

    The Great Support Package

    Thank you very much for choosing the Great Support Package!

    You get the Vegetable Mortadella, Fruit Salami and Bangers and Mash anatomical sausage models + 3 books

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed and cnc milled, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made!!

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    Pledge €3,250 or more About $3,463

    The Super Support Package

    Thank you very much for choosing the Super Support Package!

    You get one of each of the amazing and unique anatomical sausage models + 5 books and 5 tote bags.

    The sausages featured in the book have come to life as unique anatomical models. The models are 3D printed and cnc milled, hand-painted and available as a limited numbered edition. These are the first anatomical sausage models ever made and you get them all!

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Funding period

- (40 days)