A winter dish featuring kale (Grünkohl) cooked with onions and bacon, served with a special type of sausage called Pinkel, made from oats, bacon, and pork fat. This dish is a hearty and warming favorite during cold months. 1)
A regional sausage made from pork, bacon, and herbs, typically served with kale (Grünkohl) and potatoes. It's a specialty of Lower Saxony and is often enjoyed during winter feasts. 2)
A beef tongue ragout prepared with a rich, creamy sauce flavored with capers and white wine. It's a traditional and somewhat luxurious dish from Hanover, the capital of Lower Saxony. 3)
A soft, spreadable sausage made from minced raw pork and seasoned with spices. It's a popular snack, often spread on bread, and is named after the city of Braunschweig in Lower Saxony. 4)
These are buckwheat pancakes, a traditional dish in the region, often served with sweet or savory toppings like apple compote or ham. Buckwheat is a common ingredient in Lower Saxon cuisine, especially in rural areas. 5)
A roast made from Heidschnucke, a type of wild moorland sheep native to the Lüneburg Heath. The meat is known for its gamey flavor and is often roasted with herbs and served with hearty sides like potatoes and red cabbage. 6)
A sailor's dish from the North Sea coast, made from corned beef, potatoes, and onions, all mashed together, and typically served with pickled herring, beets, and a fried egg. It's a filling and rustic dish with maritime roots. 7)
A traditional pork roast marinated with vinegar and spices, slow-cooked until tender, and served with cabbage and potatoes. This dish originates from East Frisia, a coastal region in Lower Saxony, and is often enjoyed during the winter. 8)
A classic dessert from Hanover, consisting of a layered pudding with a vanilla base and a wine custard topping. It's named after the House of Welf, a noble family that once ruled the region. 9)
A type of blood sausage mixed with oats, onions, and bacon, then fried in a pan. It's often served with mashed potatoes or black bread, making for a hearty and traditional meal. 10)
Asparagus is a celebrated seasonal ingredient in Lower Saxony, particularly from the Lüneburg Heath. White asparagus is often served with hollandaise sauce, boiled potatoes, and ham during the spring asparagus season. 11)
A type of sour cheese from the Harz mountains, it's known for its strong flavor and low fat content. Often served with onions and vinegar, this cheese is popular in Lower Saxony and is a staple in many households. 12)
A traditional fruit dessert made from red berries like currants, raspberries, and cherries, thickened with starch and served with cream or vanilla sauce. This dessert is popular across northern Germany, including Lower Saxony. 13)
Not a dish, but an essential part of East Frisian (Ostfriesland) culture, East Frisian tea is a strong black tea blend served with a lump of sugar (Kluntje) and a splash of cream. It's a ceremonial drink, served with great care. 14)
A rustic stew made from pears, green beans, and bacon, traditionally cooked together to create a sweet and savory dish. This combination might seem unusual, but it's a beloved regional favorite, showcasing the use of fresh, local ingredients. 15)