Ingredients

  • 2¼ cups sour tapioca starch
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 2⁄3 cup milk
  • 2 Tbsp. unsalted butter
  • 2 eggs
  • 4 oz. cheddar, shredded
  • 4 oz. shredded Parmesan cheese
  • 4 oz. chopped Smithfield Smoked Sausage
  • Baby kale
  • 1 Tbsp. olive oil
  • Maldon salt, to taste

Spicy Herb Dip

  • ½ cup olive oil
  • 2 tsp. Maldon salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. finely chopped rosemary
  • 1 Tbsp. Aleppo chili flakes

Preparation

  1. Combine tapioca starch, salt, baking powder, milk, butter and eggs, and knead until combined.
  2. Add cheeses and sausage to dough.
  3. Refrigerate overnight.
  4. Heat oven to 375°F.
  5. Roll dough into 2-inch balls, and make an indent in each ball with your finger.
  6. Bake cheese bread for 15 minutes.
  7. Serve smoked sausage cheese bread with Spicy Herb Dip (recipe follows) and baby kale tossed with olive oil and Maldon salt.

Spicy Herb Dip:

  1. Combine ingredients.