Lower Saxon cuisine

Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for example cuisine from the areas of Oldenburg, Brunswick, or East Frisia.

It is grown mainly around the towns and cities of Burgdorf, Nienburg, Brunswick and in the Oldenburg Münsterland as well as the southern part of the Lüneburg Heath and on the Stade Geest.

Plaice, flounder, herring and mackerel are typical fish dishes served in the coastal region and the areas around the estuaries of major rivers like the Elbe, Weser, Jade and Ems.

Pre-cooked sausage (Kochwurst) is very popular in the Lüneburg Heath and the region around Bremen as well as the Schaumburg Land; local varieties include Bregenwurst, Kohlwurst, Pinkelwurst.

Lower Saxony is home to many breweries, for example in Jever, Einbeck, Celle, Lüneburg, Brunswick, Allersheim (part of Holzminden), Hanover, Wittingen, Peine and Göttingen.

[6] Many regional herbal liqueurs are produced in Lower Saxony, such as Heidegeist and Ratzeputz on the Lüneburg Heath and Schierker Feuerstein and Harzer Grubenlicht in the Harz, as well as world-renowned Jägermeister.