The project initiated by the designer Carolin Niebling explores the development of new, meat-reduced or meatless sausage recipes, which could be implemented with the methods and techniques of traditional sausage production, explicitly contributing to the development of a sustainable and healthy form of contemporary culinary culture. The publication focusses on the new types of sausage created as part of the research project, developed in collaboration with a molecular chef and a master butcher up to the point of readiness for marketing.
