• Brito’s boerewors 
  • Bread rolls
  • White onions, chopped
  • Tomatoes, chopped
  • Chillies, sliced and de-seeded (the amount depends on how much heat you like)
  • Brito’s chorizo, sliced to desired thickness
  • A handful of fresh coriander, roughly chopped
  • St. Louis garlic flakes
  • St. Louis mustard
  • St. Louis tomato sauce / chilli sauce (it depends on just how spicy you want to go)
  • Olive oil
  • Salt and pepper to taste



    1. In a medium pan, add some olive oil, salt, and garlic and cook the onions until translucent, then remove
    2. In the same pan, fry the chorizo for 3 to 4 minutes until lightly golden
    3. Cook the boerewors how you like it (stove/oven/braai)
    4. While the wors cooks, chop the tomatoes, chillies, and coriander, then combine in a bowl along with the onions and chorizo (the quantities are really up to you)
    5. Cut open your rolls and spread the sauces, add in a piece of boerie, and top with the chilli ingredients
    6. Serve immediately while still warm

    Brito’s Tip: Once your rolls are cut open, toast the inside slightly so that the bread doesn’t go soggy when you add all the tasty ingredients and sauces (you can either place them soft-side down on the braai grid or stick them soft-side up in the oven for a quick grill).