Farm & Dairy

Filtering by Category: Lamb Sausages

Homemade Pizza Dough

Everyone needs a go-to recipe for homemade pizza dough. A great way to use up some leftover meat, a lone piece of fruit, and of course - cheese! If you have time start the dough in the morning, knead at lunch time, and cook for dinner. 

1 cup warm water

1 tbps dry active yeast

2 tbsp honey

3 1/2 cups flour

1/2 cup olive oil

1/2 tsp salt


Mix water, yeast and honey in the bowl of an electric mixer and let sit for 5 minutes. Note: this can easily be made without a mixer - you'll just be doing the kneading by hand!

Add flour, oil and salt and knead 10 minutes. Cover and sit in a warm place and let rise for a few hours. Re-knead another 5-10 minutes. Let rise again for a few hours. 

Divide dough in half for two large pizzas. Roll out onto a pizza pan or stone. Top with a small amount of sauce, grated cheese and your favourite toppings. 


Some of our favourite combinations include:

-pear, spicy calabrese, Milkhouse feta

-spinach, apple, proscuitto

-Milkhouse lamb sausage, Milkhouse feta, peach

-grated Milkhouse Tomme, kalamata olives, caramelized onions


Milkhouse Lamb Sausage & Swiss Chard Penne

Our favourite way to cook swiss chard ever since our first CSA subscription in our pre-farming, university-student days.

13 oz (375 g) whole-wheat penne
2 tbsp (25 mL) olive oil, divided
1 lb (450 g) lamb sausage, removed from casings
1 bunch (about 1 lb/450 g) rainbow Swiss chard, cleaned, stems and leaves separated and chopped
1 jar artichoke hearts
3 garlic cloves, minced
Coarse salt and black pepper
1/3 cup (75 mL) sun-dried tomatoes, thinly sliced
1 tbsp (15 mL) tomato paste
¾ cup (175 mL) grated Parmesan cheese, plus more for serving
1/3 cup (75 mL) chopped fresh basil leaves
¼ tsp (1 mL) red pepper flakes (optional)

Set a large pot of salted water to boil for pasta. Meanwhile, in a large skillet, heat 1 tbsp oil over medium, add sausage and cook, stirring and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.

Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.

Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes to pot and cook another 2 minutes. Reserve 1 cup pasta water and drain pasta; return pasta to pot.

Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil and red pepper flakes (if using) to pasta in pot. Toss to combine, adding more reserved pasta water if desired. Season with more salt and pepper.