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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are oven-roasted sausage coins glazed with a sticky whole-berry cranberry sauce until bubbling and caramelized. The quick sheet-pan roast gives browned edges and a glossy, spoonable cranberry finish that clings to each bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 2 14 oz smoked sausage sliced into 1/2-inch coins
Cranberry glaze
  • 1 14 oz whole berry cranberry sauce
  • 0.3333333333 cup brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes
  • 1 tsp orange zest
  • 1 fresh thyme leaves for garnish for garnish

Equipment

  • 1 sheet pan

Method
 

Roast the sausage
  1. Preheat the oven to 400F and line a rimmed sheet pan with foil.
  2. Spread the smoked sausage coins in a single layer and roast for 12 minutes, until browned at the edges.
Make the cranberry glaze and finish baking
  1. Whisk together the whole berry cranberry sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and red pepper flakes until smooth.
  2. Pour the glaze over the sausage and toss to coat, so the coins are glossy and evenly covered.
  3. Roast for 10 to 13 minutes more at 400F until the glaze is sticky and bubbling.
Garnish and serve
  1. Toss with orange zest and thyme leaves, then serve warm with toothpicks.

Notes

For the stickiest glaze, make sure the sausage is spread out in one layer before the first roast so the edges brown. Refrigerate leftovers in a covered container up to 3 days and rewarm on a sheet pan at 350F until hot and glazed again; freezing is not recommended because the cranberry sauce can lose texture after thawing. For a gluten-free option, choose a mustard labeled gluten-free.