Raita Sambal Boerewors Rolls

Raita Sambal Boerewors Rolls

Total Time: 1 hour

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4 people

Suitable For: Sophisticated boerie lovers


To celebrate South Africa's rich traditions and cultures for Heritage Month, we partnered with Capital Hotel School and asked their chef students to create unique dishes based on Mzansi's traditional favourites. We also invited VIP guests to judge the students' dishes. Chefs Lucky Ledwaba and Tinyiko Mabunda took the humble boerewors roll and gave it a delicate sensational twist – and received the second place prize from the judges!


  • 125g butter
  • 200g onion
  • 100g bell peppers (red, yellow, green)
  • 1 clove garlic
  • Dried mixed herbs
  • 1kg boerewors
  • 2 jalapeños
  • 50ml vinegar
  • 400g potatoes
  • 4 white rolls
  • 500ml cream
  • 200g Cheddar cheese
  • 10g salt
  • 10g pepper


  • 80g cucumber
  • 53ml salt
  • 250ml full cream yoghurt
  • 25g red onion
  • 10g coriander
  • 15ml lemon juice
  • 1g ground coriander
  • 1g ground cumin 
  • 1g black pepper
  • 1g nutmeg
  • 1g cinnamon
  • 1g cardamom


  1. Chop onion and bell peppers into slices. Heat a pan with oil and butter and fry separately.
  2. Melt butter and add finely chopped garlic and mixed herbs.
  3. Place your boerewors on a hot braai and allow to cook for 25 minutes.
  4. Chop jalapeños into thin slices and place in a saucepan with the vinegar. Allow to reach boiling point and take off the heat.
  5. Chop potatoes into wedges and heat oil in a saucepan to deep fry.
  6. Cut your rolls halfway through and brush melted garlic butter onto them. Place on the braai until sear marks and a golden colour develop.
  7. Pour the cream in a saucepan and allow to reduce. Once thickened, add the grated cheese, and salt and pepper.
  8. Place one sausage in each roll, add toppings and drizzle with cheese sauce.
  9. Serve with potato wedges and sambal sauce.


  1. Grate cucumber and place in a colander (strainer). Sprinkle with a generous amount of salt to extract all the excess liquid.
  2. Toss well and drain for 30 minutes.
  3. Place cucumber on paper towels.
  4. Combine the cucumber, yoghurt and remaining ingredients.


Tip 01 Tip 01

Monitor the temperature of the coals so you don't dry out or overcook the boerewors.

Tip 02 Tip 02

Toast the rolls to give them a crunchy texture.

Tip 03 Tip 03

To make your boerewors rolls even more decadent, add flavour with cream cheese, Brie or Camembert.