21 Delicious Fall North German Recipes You’ll Love

As the crisp autumn air settles over Northern Germany, kitchens come alive with the comforting aromas of traditional fall dishes.

From hearty kale and sausage stews to sweet baked goods and fruity desserts, Northern German cuisine offers a perfect blend of rustic flavors and seasonal ingredients.

Whether you’re craving smoky, savory mains, tender potato soups, or classic pastries, these 21 fall North German recipes bring warmth, flavor, and nostalgia to every meal.

Fall in Northern Germany is all about celebrating local produce like kale, cabbage, apples, pears, and root vegetables, as well as iconic regional staples such as Pinkel sausage, smoked pork (Kassler), and North Sea shrimp.

This curated collection of recipes showcases both classic dishes and seasonal favorites that are perfect for cozy family dinners, festive gatherings, or simple weeknight meals.

From traditional Grünkohl (kale) recipes and hearty potato soups to indulgent Butterkuchen and Rote Grütze desserts, these recipes highlight the best of Northern German culinary traditions in the autumn months.

Each recipe is crafted to bring out rich, comforting flavors while staying true to the region’s authentic taste.

21 Delicious Fall North German Recipes You’ll Love

These 21 fall North German recipes are more than just meals—they’re a celebration of Northern Germany’s culinary heritage and the flavors of the season.

Whether you’re preparing a comforting kale stew, a sweet cinnamon pastry, or a refreshing red berry dessert, these recipes are perfect for warming the heart and soul during chilly autumn days.

Explore these dishes, embrace the seasonal ingredients, and enjoy the rich, hearty flavors that Northern German kitchens have cherished for generations.

Kohl und Pinkel

Kohl und Pinkel is a classic North German comfort dish perfect for chilly fall evenings.

This hearty combination of smoky sausage, flavorful onions, and tender savoy cabbage warms both the stomach and soul.

Traditionally enjoyed with boiled potatoes, it captures the essence of Northern German autumn.

Ingredients:

• 1 large savoy cabbage, shredded
• 2 large onions, finely chopped
• 3 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon caraway seeds
• 500 g Pinkel sausage (or smoked sausage if unavailable)
• 800 g potatoes, peeled and boiled
• 500 ml vegetable or chicken broth
• 2 tablespoons mustard for serving

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onions and sauté until golden brown.
2. Stir in the shredded cabbage, salt, pepper, and caraway seeds. Cook for 5 minutes until the cabbage softens slightly.
3. Pour in the broth, cover the pot, and let it simmer gently for 20–25 minutes until the cabbage is tender.
4. In a separate pan, cook the Pinkel sausage according to package instructions or gently boil it for 15 minutes.
5. Serve the cabbage on a platter with the sausages laid on top and boiled potatoes on the side. Offer mustard as a condiment.

Kohl und Pinkel is the perfect embodiment of North German autumn: smoky, hearty, and incredibly satisfying.

A dish that warms the heart and tastes even better the next day.

Grünkohl Eintopf

Grünkohl Eintopf is a nourishing, one-pot kale stew traditional in Northern Germany during the fall.

Packed with smoked meats, potatoes, and earthy kale, this stew is a seasonal staple, offering both comfort and warmth on crisp autumn days.

Ingredients:

• 500 g fresh kale, washed and chopped
• 200 g smoked bacon, diced
• 1 smoked sausage (Mettwurst or any preferred type)
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 liter vegetable or beef broth
• 500 g potatoes, peeled and cubed
• Salt and pepper to taste
• 1 teaspoon mustard
• 1 teaspoon nutmeg

Instructions:

1. In a large pot, sauté the bacon until it renders its fat, then add onions and garlic and cook until soft.
2. Add the chopped kale and cook for 5–7 minutes until slightly wilted.
3. Pour in the broth and add the cubed potatoes. Bring to a boil, then reduce to a simmer.
4. Slice the smoked sausage and add it to the pot. Season with salt, pepper, mustard, and a pinch of nutmeg.
5. Simmer the stew for 30–40 minutes until the potatoes and kale are tender. Stir occasionally.

Grünkohl Eintopf is a rustic, hearty stew perfect for fall evenings.

Its smoky flavors and rich texture make it a true Northern German favorite that will keep you warm all season.

Rote Grütze (Red Berry Pudding)

Rote Grütze is a classic Northern German dessert, especially popular in the fall when berries are abundant.

This sweet, tangy pudding made from red berries is traditionally served with vanilla sauce or cream and is a delightful way to end a hearty meal.

Ingredients:

• 500 g mixed red berries (currants, raspberries, cherries, or strawberries)
• 150 g sugar (adjust to taste)
• 2 tablespoons cornstarch
• 200 ml water
• 1 teaspoon lemon juice
• Vanilla sauce or whipped cream for serving

Instructions:

1. Wash and prepare the berries, removing any stems or pits.
2. In a saucepan, combine the berries, sugar, and water. Bring to a gentle boil over medium heat.
3. Mix the cornstarch with a small amount of cold water to make a slurry, then stir it into the boiling berries.
4. Reduce heat and simmer for 3–5 minutes until the mixture thickens. Add lemon juice for a bright finish.
5. Remove from heat and let cool slightly before serving. Serve warm or chilled with vanilla sauce or whipped cream.

Rote Grütze is a comforting, fruity dessert that embodies the colors and flavors of fall in Northern Germany.

Light yet satisfying, it’s the perfect way to finish a traditional meal.

Matjes mit Äpfeln und Zwiebeln

This classic North German dish combines the tangy, slightly salty flavor of Matjes herring with sweet, crisp apples and pungent onions.

Perfect for fall, it balances textures and tastes in a simple yet sophisticated way, often served as an appetizer or light main course.

Ingredients:

• 4 Matjes herring fillets, cleaned
• 2 medium apples, peeled and sliced thin
• 1 large onion, thinly sliced
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine apple cider vinegar, sugar, oil, mustard seeds, salt, and pepper. Stir until sugar dissolves.
2. Add the apple slices and onion, tossing gently to coat. Let sit for 10–15 minutes to marinate.
3. Arrange the Matjes herring on a serving platter and top with the marinated apple and onion mixture.
4. Garnish with chopped fresh parsley and serve with dark rye bread or boiled potatoes.

Matjes mit Äpfeln und Zwiebeln is a refreshing and flavorful dish that captures Northern Germany’s love for combining fish with fruits and vegetables.

Its sweet and tangy notes are perfect for fall.

Finkenwerder Scholle (Fried Plaice from Finkenwerder)

Finkenwerder Scholle is a classic North German fish dish named after the Hamburg district of Finkenwerder.

Fried plaice topped with bacon and onions is a hearty, flavorful option for autumn meals, embodying the region’s maritime culinary traditions.

Ingredients:

• 4 fresh plaice fillets (or any flatfish)
• 150 g smoked bacon, diced
• 1 onion, thinly sliced
• 50 g flour
• Salt and pepper to taste
• 3 tablespoons butter
• Lemon wedges for serving

Instructions:

1. Rinse and pat dry the plaice fillets. Lightly season with salt and pepper and dredge in flour.
2. In a large skillet, melt butter over medium heat and fry the fillets for 3–4 minutes on each side until golden brown. Remove and keep warm.
3. In the same skillet, cook the diced bacon until crisp, then add the onion slices and sauté until soft and slightly caramelized.
4. Pour the bacon and onion mixture over the fried fish fillets. Serve immediately with boiled potatoes and lemon wedges.

Finkenwerder Scholle is a true taste of Northern Germany’s coast.

The combination of crispy fish, smoky bacon, and sweet onions makes it a perfect fall seafood dish.

Rote Bete Suppe (Red Beet Soup)

Rote Bete Suppe is a warm, earthy soup that highlights the deep flavors of fall vegetables.

In Northern Germany, this soup is traditionally served with a dollop of sour cream or crème fraîche, making it comforting and visually stunning with its vibrant red color.

Ingredients:

• 500 g red beets, peeled and diced
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 tablespoons butter or oil
• 1 liter vegetable or beef broth
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
• Sour cream or crème fraîche for serving
• Fresh dill for garnish

Instructions:

1. In a large pot, sauté onions, carrots, and celery in butter until softened.
2. Add the diced beets and cook for 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 25–30 minutes until vegetables are tender.
4. Puree the soup using an immersion blender or in batches in a regular blender until smooth.
5. Stir in apple cider vinegar and season with salt and pepper. Serve hot with a spoonful of sour cream or crème fraîche and garnish with fresh dill.

Rote Bete Suppe is a warming, nutrient-rich soup that celebrates the flavors of Northern German fall.

Its vibrant color and earthy taste make it a cozy addition to any autumn menu.

Speckkuchen (Bacon Pie)

Speckkuchen is a savory North German tart made with a buttery crust, smoky bacon, and a creamy custard filling.

This hearty dish is perfect for autumn, served warm as a main course or alongside a fresh salad.

Ingredients:

• 250 g all-purpose flour
• 125 g cold butter, diced
• 1 egg
• 1 teaspoon salt
• 200 g smoked bacon, diced
• 1 onion, finely chopped
• 200 ml cream
• 2 eggs
• Salt and pepper to taste
• Nutmeg, a pinch

Instructions:

1. Preheat oven to 180°C (350°F).
2. For the crust, mix flour, butter, egg, and salt until a smooth dough forms. Roll out and line a greased tart pan.
3. In a skillet, sauté the bacon until slightly crispy, then add the onion and cook until soft. Spread this mixture evenly over the crust.
4. In a bowl, whisk together cream, eggs, salt, pepper, and nutmeg. Pour over the bacon and onions.
5. Bake for 30–35 minutes until the filling is set and the crust is golden brown.
6. Let cool slightly before slicing and serving.

Speckkuchen is a cozy, flavorful pie that showcases the North German love for bacon and simple, hearty ingredients. Perfect for autumn lunches or dinners.

Apfelkuchen mit Zimt (Apple Cake with Cinnamon)

Apfelkuchen mit Zimt is a moist, spiced apple cake, quintessential for Northern German fall baking.

The sweetness of apples combined with warm cinnamon makes it a comforting dessert or afternoon treat with coffee or tea.

Ingredients:

• 250 g all-purpose flour
• 150 g sugar
• 125 g butter, softened
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 4 medium apples, peeled, cored, and sliced
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 180°C (350°F) and grease a cake pan.
2. In a bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Sift together flour, baking powder, and cinnamon. Fold into the wet mixture gently.
4. Pour batter into the prepared pan and arrange apple slices on top. Sprinkle a little sugar and cinnamon over the apples.
5. Bake for 40–45 minutes until a toothpick inserted comes out clean. Let cool before serving and dust with powdered sugar.

This Apfelkuchen mit Zimt is a fragrant, tender cake that perfectly captures the flavors of fall.

Its soft texture and warm spices make it a seasonal favorite in Northern Germany.

Birnen, Bohnen und Speck (Pears, Green Beans, and Bacon)

Birnen, Bohnen und Speck is a traditional North German autumn dish combining sweet pears, tender green beans, and smoky bacon.

This rustic recipe balances savory and sweet flavors, making it a comforting fall meal.

Ingredients:

• 500 g green beans, trimmed
• 3 ripe pears, peeled, cored, and sliced
• 150 g smoked bacon, diced
• 1 onion, chopped
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon sugar

Instructions:

1. In a large pan, sauté bacon in butter until slightly crispy. Add the onions and cook until soft.
2. Add green beans and a little water. Cover and cook for 10–12 minutes until tender but still slightly firm.
3. Gently stir in pear slices and sugar. Cook for another 5 minutes until pears are just tender.
4. Season with salt and pepper and serve hot.

Birnen, Bohnen und Speck is a quintessential North German fall dish, combining sweet, savory, and smoky flavors in a simple yet satisfying meal.

Perfect for family dinners during the crisp autumn months.

Labskaus (Northern German Sailor’s Hash)

Labskaus is a traditional North German dish with roots in the maritime culture.

Made from corned beef, potatoes, and beetroot, it’s a hearty, colorful, and comforting meal perfect for crisp autumn evenings.

Often served with pickled gherkins and a fried egg on top, it’s as visually appealing as it is flavorful.

Ingredients:

• 300 g corned beef, chopped
• 500 g potatoes, peeled and boiled
• 1 onion, finely chopped
• 200 g cooked beetroot, diced
• 2 tablespoons butter
• Salt and pepper to taste
• Pickled gherkins and pickled herring for serving
• 2 eggs for frying

Instructions:

1. Boil the potatoes until tender, then mash them roughly with butter, salt, and pepper.
2. In a skillet, sauté onions until soft, then add corned beef and cook for 5–7 minutes.
3. Stir in the beetroot and mashed potatoes, mixing thoroughly to create a pinkish, textured hash. Heat through.
4. Fry eggs in a separate pan. Serve Labskaus on plates topped with a fried egg and accompanied by pickled gherkins and pickled herring.

Labskaus is a hearty, nostalgic dish that reflects Northern Germany’s seafaring history.

Its combination of flavors and textures makes it a cozy and satisfying fall meal.

Friesenstippe (Frisian Creamy Mustard Sauce with Sausages)

Friesenstippe is a rich and creamy mustard sauce from the Frisian region, traditionally served over boiled potatoes and sausages.

It’s comforting, slightly tangy, and perfect for a fall evening when you crave warmth and hearty flavors.

Ingredients:

• 4 boiled potatoes
• 4 North German sausages (e.g., Bratwurst or Bregenwurst)
• 2 tablespoons butter
• 2 tablespoons flour
• 250 ml milk
• 2 tablespoons mustard (medium or sharp)
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Boil potatoes and sausages until cooked. Keep warm.
2. In a saucepan, melt butter and stir in flour to form a roux. Cook for 1–2 minutes.
3. Gradually whisk in milk until smooth. Stir in mustard, salt, and pepper. Simmer gently until the sauce thickens.
4. Serve sausages with boiled potatoes and generously pour the Friesenstippe sauce over the top. Garnish with chopped parsley.

Friesenstippe is a simple yet indulgent dish that highlights Northern Germany’s love for creamy, mustard-flavored sauces. Perfect for cozy fall dinners.

Birnenmus (Pear Puree)

Birnenmus is a classic North German dessert or side dish made from cooked pears, lightly sweetened and spiced.

This smooth, naturally sweet puree captures the essence of fall and can be served warm or cold, making it versatile for breakfast, dessert, or a side for roasted meats.

Ingredients:

• 1 kg ripe pears, peeled, cored, and chopped
• 50 g sugar (adjust to taste)
• 1 teaspoon cinnamon
• 100 ml water
• Lemon juice, a few drops

Instructions:

1. Place pears, water, sugar, and cinnamon in a large saucepan. Bring to a gentle boil over medium heat.
2. Reduce heat and simmer for 20–25 minutes until pears are very soft.
3. Mash with a potato masher or blend for a smoother texture. Add a few drops of lemon juice to balance sweetness.
4. Serve warm or chilled. Optionally, top with whipped cream or a dollop of yogurt.

Birnenmus is a comforting, naturally sweet dish that celebrates Northern Germany’s fall harvest.

Its delicate pear flavor and soft texture make it a seasonal favorite for all ages.

Grünkohl mit Pinkel und Kartoffeln

Grünkohl mit Pinkel is a quintessential Northern German fall dish.

Savory kale is slow-cooked with smoked Pinkel sausage and served alongside tender boiled potatoes.

This hearty meal is traditionally enjoyed during autumn festivals and crisp evenings.

Ingredients:

• 1 kg fresh kale, washed and chopped
• 4 Pinkel sausages (or smoked sausage alternative)
• 2 onions, finely chopped
• 3 tablespoons lard or butter
• 1 liter vegetable or beef broth
• 1 teaspoon mustard seeds
• Salt and pepper to taste
• 800 g potatoes, peeled and boiled

Instructions:

1. Heat lard or butter in a large pot and sauté onions until golden.
2. Add the kale and mustard seeds, stirring for a few minutes until slightly wilted.
3. Pour in the broth, cover, and simmer for 30–40 minutes until the kale is tender.
4. In a separate pan, cook Pinkel sausages according to package instructions or gently boil them for 15 minutes.
5. Serve the kale with sausages on top and boiled potatoes on the side. Season with salt and pepper as needed.

Grünkohl mit Pinkel is a traditional, hearty dish that embodies Northern Germany’s autumn flavors. It’s perfect for sharing with family during the colder months.

Rotkohl Auflauf

Rotkohl Auflauf is a sweet and tangy red cabbage casserole that is a staple in Northern German fall cuisine.

With its balance of sweetness from apples and tartness from vinegar, this dish is a colorful, flavorful addition to any meal.

Ingredients:

• 1 medium red cabbage, shredded
• 2 apples, peeled, cored, and sliced
• 1 onion, chopped
• 3 tablespoons butter
• 2 tablespoons sugar
• 3 tablespoons apple cider vinegar
• 150 ml vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a large skillet, melt butter and sauté onions until translucent. Add red cabbage and cook for 5 minutes.
3. Stir in apples, sugar, vinegar, and broth. Simmer for 10 minutes until the mixture softens.
4. Transfer to a baking dish and bake for 20 minutes, stirring halfway through.
5. Serve warm alongside roasted meats or sausages.

Rotkohl Auflauf is a cozy and flavorful dish perfect for fall dinners.

Its combination of sweet and tangy flavors pairs beautifully with traditional Northern German mains.

Schwarzbrot mit Krabben

Schwarzbrot mit Krabben is a traditional Northern German open-faced sandwich featuring hearty dark rye bread topped with fresh North Sea shrimp.

It’s simple yet elegant, perfect as a light lunch or appetizer during fall gatherings.

Ingredients:

• 4 slices of dark rye bread (Schwarzbrot)
• 200 g North Sea shrimp, cooked and peeled
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• Fresh dill for garnish
• Salt and pepper to taste
• Optional: slices of hard-boiled egg

Instructions:

1. Mix shrimp with mayonnaise, lemon juice, salt, and pepper in a bowl.
2. Toast the rye bread lightly.
3. Spread the shrimp mixture evenly over the bread slices.
4. Garnish with fresh dill and optional hard-boiled egg slices. Serve immediately.

Schwarzbrot mit Krabben is a light, flavorful dish that showcases Northern Germany’s love for seafood and dark bread.

It’s perfect for a cozy autumn lunch or a sophisticated starter.

Butterkuchen

Butterkuchen is a classic Northern German cake that’s perfect for fall.

With its tender yeast dough, buttery topping, and light sprinkling of sugar, it’s a simple yet comforting treat often enjoyed with coffee or tea.

Ingredients:

• 500 g all-purpose flour
• 200 ml milk, lukewarm
• 100 g butter, melted
• 75 g sugar
• 1 packet dry yeast (or 21 g fresh yeast)
• 1 egg
• Pinch of salt
• 100 g butter, cut into small pieces for topping
• 50 g sugar for topping

Instructions:

1. In a bowl, dissolve yeast in lukewarm milk with a teaspoon of sugar. Let sit for 10 minutes.
2. Combine flour, sugar, melted butter, egg, and salt. Add the yeast mixture and knead into a smooth dough. Let rise for 1 hour in a warm place.
3. Preheat oven to 180°C (350°F). Roll out dough and place it in a greased baking pan.
4. Press small pieces of butter evenly over the dough and sprinkle with sugar.
5. Bake for 25–30 minutes until golden brown. Serve warm or at room temperature.

Butterkuchen is a classic fall treat in Northern Germany, offering a rich buttery flavor and a soft, tender crumb. It’s perfect for cozy afternoons.

Franzbrötchen

Franzbrötchen are buttery, cinnamon-sugar pastries beloved in Hamburg and across Northern Germany.

Perfect for fall, these slightly sweet, fragrant rolls pair wonderfully with coffee or a hot drink.

Ingredients:

• 500 g all-purpose flour
• 200 ml milk, lukewarm
• 75 g sugar
• 100 g butter, softened
• 1 packet dry yeast (or 21 g fresh yeast)
• 1 egg
• Pinch of salt
• Filling: 50 g butter, 50 g sugar, 2 teaspoons cinnamon

Instructions:

1. Dissolve yeast in lukewarm milk with a teaspoon of sugar and let sit 10 minutes.
2. Combine flour, sugar, softened butter, egg, and salt. Add the yeast mixture and knead into a smooth dough. Let rise for 1 hour.
3. Preheat oven to 180°C (350°F). Roll out dough into a rectangle. Spread butter over the dough, then sprinkle sugar and cinnamon evenly.
4. Roll the dough tightly into a log and cut into 3–4 cm slices. Press each slice gently in the middle with the back of a knife to create the characteristic shape.
5. Place on a baking sheet and bake for 15–20 minutes until golden brown.

Franzbrötchen are a perfect fall pastry, combining flaky dough with warm cinnamon flavors.

A classic Northern German treat that is irresistible for breakfast or a snack.

Rote Grütze mit Vanillesauce

Rote Grütze is a traditional Northern German dessert, especially popular in fall when berries are abundant.

Served with creamy vanilla sauce, this dessert is both refreshing and comforting.

Ingredients:

• 500 g mixed berries (red currants, raspberries, cherries, or strawberries)
• 150 g sugar
• 2 tablespoons cornstarch
• 200 ml water
• 1 teaspoon lemon juice
• Vanilla sauce: 250 ml milk, 1 egg yolk, 2 tablespoons sugar, 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine berries, sugar, and water. Bring to a gentle boil.
2. Mix cornstarch with a small amount of cold water and stir into the berries. Simmer until thickened. Add lemon juice and let cool slightly.
3. For the vanilla sauce, heat milk in a small saucepan. Whisk egg yolk with sugar, then slowly add warm milk, stirring constantly. Cook gently until slightly thickened, do not boil. Add vanilla extract.
4. Serve Rote Grütze warm or chilled with vanilla sauce poured over the top.

Rote Grütze mit Vanillesauce is a quintessential Northern German dessert, celebrating the flavors of fall berries.

Its vibrant color and sweet-tangy flavor make it a perfect seasonal treat.

Braunkohl mit Kassler (Braised Kale with Smoked Pork)

Braunkohl mit Kassler is a classic Northern German fall dish.

Savory braised kale cooked with smoked pork (Kassler) and onions is a comforting and hearty meal, traditionally served with boiled potatoes or mashed potatoes.

Ingredients:

• 1 kg braised kale (fresh or frozen)
• 500 g smoked pork (Kassler)
• 2 onions, chopped
• 2 tablespoons butter
• 1 teaspoon mustard seeds
• 1 liter vegetable or beef broth
• Salt and pepper to taste
• 800 g potatoes, peeled and boiled

Instructions:

1. Heat butter in a large pot and sauté the onions until golden.
2. Add the kale and mustard seeds, stirring for a few minutes until slightly wilted.
3. Pour in the broth and add the smoked pork. Cover and simmer for 30–40 minutes until the kale is tender and the meat is cooked through.
4. Serve hot with boiled potatoes on the side.

Braunkohl mit Kassler is a flavorful, traditional North German dish that brings warmth and heartiness to autumn dinners.

Kartoffelsuppe mit Würstchen (Potato Soup with Sausages)

Kartoffelsuppe mit Würstchen is a creamy and hearty Northern German soup, perfect for chilly fall days.

Tender potatoes, flavorful broth, and slices of sausage create a warming, satisfying meal for the whole family.

Ingredients:

• 800 g potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 1 celery stalk, diced
• 2 tablespoons butter
• 1 liter vegetable or chicken broth
• 4 sausages (Bratwurst or Bregenwurst)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large pot and sauté onions, carrots, and celery until softened.
2. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
3. Use a potato masher or immersion blender to partially mash the soup for a creamy texture.
4. Slice sausages and add them to the soup. Simmer for 5 more minutes.
5. Serve hot, garnished with fresh parsley.

Kartoffelsuppe mit Würstchen is a comforting Northern German favorite that’s easy to make and perfect for fall.

Its creamy texture and rich flavors are deeply satisfying.

Grünkohl-Puffer (Kale Pancakes)

Grünkohl-Puffer are crispy kale pancakes, a Northern German specialty that’s perfect for fall.

Served with applesauce or a dollop of sour cream, these pancakes combine earthy kale with a crisp exterior for a delicious seasonal treat.

Ingredients:

• 400 g fresh kale, chopped
• 2 potatoes, grated
• 1 onion, grated
• 2 eggs
• 3 tablespoons flour
• Salt and pepper to taste
• Butter or oil for frying
• Applesauce or sour cream for serving

Instructions:

1. Blanch the kale in boiling water for 3–4 minutes, then drain and chop finely.
2. In a large bowl, combine kale, grated potatoes, onion, eggs, flour, salt, and pepper. Mix well.
3. Heat butter or oil in a frying pan over medium heat. Scoop small portions of the mixture into the pan and flatten slightly.
4. Fry pancakes for 4–5 minutes per side until golden and crispy.
5. Serve hot with applesauce or sour cream.

Grünkohl-Puffer are a delightful Northern German fall dish, combining crispy textures with hearty flavors.

They make a perfect side or light meal during the autumn months.