Old World Flavor with a New World Touch


Artisan Meats', formerly known as Hartmann's Old World Sausage, mission is to produce the highest-quality, handcrafted sausage and charcuterie for our clients.  We only offer products free of fillers, additives, and MSG.  We are, and will continue to be, committed to continuous improvement while providing our customers with a safe product and consistent quality.


Artisan Meats Featured in CRAFT by Under My Host

CRAFT is a completely free, digital publication that connects with consumers more quickly and effectively than print.  The mission at CRAFT is to support and promote small manufacturers of food & drink through storytelling and education.  By doing this, "we hope to empower and encourage our readers to buy well-made products from companies and individuals that support and contribute to the community at large".  In the December issue, CRAFT founder & publisher Cori Paige inquired about featuring our Andouille Bite Chain in an upcoming article she was writing about Fondue.  Please follow this address at www.craftbyundermyhost.com and sign up for this great publication, and to see our feature.  Our feature is found on page 107 in the piece titled, Winter Cheese Dossier: Don't Mind if I Fondue!



 To purchase any of our award winning old world sausages, bratwursts, bacons or other gourmet meats, including our IFFA gold medal winners, or for more information, please visit the "Our Products" section of this website.


          Featured For February!

   Chicken Epicurean




  Our Chicken Epicurean, now featured at Wegmans, is a chicken sausage made with spinach mushrooms and parmesan cheese!







               Chicken Epicurean Risotto

 In a small saucepan, bring 2 cups roasted tomatoes and 3.5 cups chicken broth to a light simmer.  Heat 1 Tbs. extra-virgin olive oil in large skillet over medium-high heat.  Add 1 medium yellow onion, finely chopped, 2 cloves of garlic, and 3 chicken epicurean links cut up.  Add 1 cup Arborio rice and toss to coat.  Toast 1 minute.  Add 1/2 cup dry white wine and simmer until most of it evaporates, aproximately 1 minute.  Pour the tomato stock into the skillet, one cup at a time.  Let the liquid exaporate as much as possible before adding another cup of stock.  Continue until you've added all of the stock and the rice is creamy, roughly 30 minutes.  Remove from heat and toss in 2 Tbs. butter and 1/4 cup parmesan cheese.  Add 10 oz fresh baby spinach and toss until wilted.  Season with salt and pepper.







For more information regarding wholesale pricing and distribution, or for a full listing of available wholesale products, please contact us at 1-800-373-6476 or eMail Us Here