Regional Traditional German Food: Lower Saxony

by: Gerhild Fulson  / Using her extensive experience and cultural knowledge, Oma Gerhild provides trusted, authentic, and easy-to-follow German recipes both here and in her many cookbooks.

Pied Piper, Rat Tails, and Apples

Lower Saxony, also known as Niedersachsen, is the second largest state in Germany. Bordering eight German states, the North Sea, and the Netherlands, this state also includes the seven East Frisian Islands.

Geographically, this state has it all: mountains with dark forests (Harz), wetlands (Wattenmeer), the Lüneburg Heath (Lüneburger Heide), and Germany's largest orchard. Colonized by settlers from Holland and Saxony, this area has been producing fruit since the 14th century. Apples account for the largest crop. Cherries, pears, and plums are also grown. These fruits are widely used in local specialties, such as apple streusel cake, deep-fried plum strudels, and cherry pancakes.

Agriculture and farming are an important part of the economy for Lower Saxony. Wheat, buckwheat, kale, white asparagus, carrots, berries, beef, pork, sheep raised on the Heath (Heidschnucke), Harzer cheese, and honey also from the Heath are some of its products. From the North Sea and rivers come trout, crab, mussels, and eel.

Southwest of Hanover, the capital, is Hamelin (Hameln), the home of the Pied Piper. His tale of removing the rats from the town and then its children takes place in 1284. Whether he was fact or fiction and neither has yet been proven he has become a local magnet for tourists. His addition to the culinary treats of this area? Rat tails!

Lower Saxony's Favorite Foods

• Apples, especially varieties such as Estar, Boskoop, and Jonagold
• Recipes using fruit, such as Rote Grütze, and Apfelkuchen
• Sausages such as Pinkel (Lower Saxony's national sausage), Bregenwurst, Hannoversche Fleischwurst, Braunschweiger Mettwurst, Bierwurst, Weisswurst and Knappwurst
• Sour milk cheeses such as Harzer, Gelbkäse and Bauernhandkäse
• Heidschnuckbraten (roasted lamb) and Ente (duck)

My Favorite Recipe from Lower Saxony

Spargelsalat (Asparagus Salad)

Go to recipe >

Spring brings an abundance of white asparagus to the market. Usually eaten with a Hollandaise sauce, boiled potatoes, and sliced ham, this salad is a great alternative way to enjoy this treat. You'll find the recipe posted as Asparagus Salad.

More Recipes from Lower Saxony ...

German Apple Cake

Bratwurst ~ Sausage

Roast Duck

Rote Grütze

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.