Recipes Bread + Dough Sausage-Stuffed Brazilian Cheese Breads (Pao de Queijo) 5.0 (1) 1 Review Pao de queijo is a traditional Brazilian cheese bread made from sour tapioca flour. If you can't find the sour version, you can substitute regular tapioca flour. This recipe includes browned pork sausage that's mixed into the rolls. Cut them in half and fill with a fried egg for a perfect mini breakfast sandwich. Slideshow: More Bread Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on May 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 25 mins Total Time: 45 mins Yield: 2 dozen Ingredients 1 tablespoon olive oil ½ pound hot Italian sausage (casings removed) ½ cup water ½ cup whole milk ½ cup vegetable oil ½ teaspoon salt 2 cups sour tapioca flour 2 eggs (large) 1 cup parmesan cheese (shredded) Directions Preheat the oven to 400°. In a medium skillet, heat the olive oil. Add the sausage, and cook over moderately In a medium saucepan, combine the water, milk, vegetable oil and salt and bring to a simmer. Remove from the heat. Place the sour tapioca flour in a large bowl and briskly mix in the hot milk mixture with a wooden spoon until the flour is completely incorporated and a sticky dough forms. When the dough is cool enough to handle, knead it until smooth and just slightly warm. Add the eggs one at a time, kneading and then mixing with the wooden spoon until incorporated. Stir in the grated cheese and cooled sausage in two additions. Using an ice cream scoop and greased hands, shape the dough into 2-tablespoon size balls and arrange them on 2 parchment paper-lined baking sheets. Bake until puffed and golden, about 20 minutes. Let cool on the sheets for a few minutes before serving. Rate it Print