A molecular chef, a master butcher and a designer from Swiss university ÉCAL are exploring sustainable forms of meat consumption with an exhibition of insect bangers and other intriguing sausages.

Taking place during Milan design week at the Salone Satellite – an area of the Salone del Mobile dedicated to emerging design talent – The Future Sausage exhibition forms part of a research project conducted by ÉCAL Master Product Design graduate Carolien Niebling.

Intended to spark discussion around the overconsumption of meat and the strain that it puts on the planet's resources, ÉCAL's exhibition focuses on sausages as “one of mankind’s first-ever designed food items, conceived to make the most of animal protein in times of scarcity”.

The exhibition will showcase a series of inventive sausages made in collaboration with master butcher Herman Ter Weele from Dutch butchers Slagerij Ter Weele and molecular chef Gabriel Serero from Lausanne-based restaurant Conte-Goûts, using designs, ingredients and techniques outlined in a book by Carolien Niebling. Sausage tasting will be available at the stand.

"Today, sausages remain a cornerstone of our food culture," said Niebling. "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, we are facing a serious shortage of protein-rich food," she continued. "Meat, in particular, will be scarce."

"One reason for this is overconsumption: in today's world, we simply consume too many animal products. So, I wonder, can we look to sausages to provide a solution once again?”

Exhibited sausages include various insect-based recipes and some made from unusual cuts of meat. An insect flour and a tonka-bean infusion is dipped in beeswax to prevent it from discolouring and to increase its shelf life.

Inspired by the tradition of consuming liver-based foods with fruit-based accompaniments, Niebling has designed a sausage that combines mild liver with a tangy and sweet raspberry gel.

Meanwhile, a sausage made from heart meat is designed to be eaten with cheese and fruit.

An accompanying book written by Niebling is available for pre-order from 4 April until 14 May at the Future Sausage website.

The Future Sausage exhibition will be on show at Salone Satellite, Hall 22-24, Stand S02.

In addition to The Future Sausage, ÉCAL will be hosting a number of other exhibitions during Milan design week, including collaborations with IKEA and Punkt.

Photography is by Jonas Marguet unless otherwise stated