Scotch Bonnet Adjika Sticky Sausage, Apple & Onion Bake

As the evenings draw in, nothing beats a tray of sausages, onions and apples going sticky and caramelised in the oven. The twist? A spoon or two of Scotch Bonnet Adjika for a fruity, floral heat that turns a humble classic into something you’ll crave all season. Scotch Bonnet chillies have natural fruitiness that loves the sweetness of September apples and slow-roasted onions. Because Happy Adjika’s pastes are naturally seasoned and peppery from the chillies, you can skip extra salt and black pepper - another reason this dish is weeknight-easy.

Serve with buttery mash, baked potatoes or hunks of bread, and a crisp cabbage slaw for crunch. Comfort food, but with personality.

Ingredients (serves 4)

• 8 good-quality pork sausages (or vegan sausages)

• 3 medium onions, sliced into thick wedges

• 2 crisp apples, cored and cut into wedges

• 2 tbsp olive oil

• 2 heaped tbsp Scotch Bonnet Adjika

• 1 tbsp runny honey (optional, balances heat)

• 100ml apple juice or dry cider

• Small bunch parsley, chopped

• Optional quick slaw: ¼ white cabbage, finely shredded; 1 carrot, grated; 2 tbsp yoghurt; 1 tsp lemon juice; pinch of dry adjika to taste

Method

1. Heat the oven. 200°C (fan 180°C). Line a large tray for easy clean-up.

2. Tray set-up. Toss onions and apples with olive oil on the tray. Nestle sausages among them.

3. Initial roast. Bake 20 minutes until the sausages are starting to colour.

4. Glaze. Mix Scotch Bonnet adjika with honey (if using) and apple juice/cider. Pour over sausages and veg, turning everything to coat. Return to the oven for 15–20 minutes, turning once, until sausages are glossy and sticky and the onions are soft and caramelised.

5. Finish. Scatter parsley. Taste the pan juices - adjika seasons, so you shouldn’t need extra salt. Serve with mash or crusty bread, and the quick slaw if making (just toss all slaw ingredients together).

Heat management

This dish has a lively glow rather than a tear-jerker burn. For milder eaters, start with 1 tbsp adjika; for chilli lovers, add a little more at the table.

Why Scotch Bonnet adjika is perfect

The paste clings to sausages, lacquered by oven heat. Scotch Bonnet’s fruity top notes harmonise with apples, while chilli warmth cuts the richness of pork.

Swaps

• Use chicken or veggie sausages.

• Add chunks of beetroot or parsnip to the tray for more veg.

• Replace apple juice with stock for a less sweet finish.