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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are roasted sausage coins glazed with sticky whole-berry cranberry sauce. The edges brown in the oven, then the glaze bubbles until tacky for bite-size, toothpick-ready snacking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the sausage
  1. Preheat oven to 400F and line a rimmed sheet pan with foil. Make sure it’s ready before the sausage goes in for even browning.
  2. Spread the sliced smoked sausage coins in a single layer on the sheet pan. Roast for 12 minutes until browned at the edges, then keep the pan on the rack.
Make and apply the cranberry glaze
  1. Whisk whole berry cranberry sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and red pepper flakes in a bowl until smooth. The mixture should look glossy and evenly colored.
  2. Pour the glaze over the roasted sausage and toss to coat. Spread the pieces back into a single layer so the glaze can bubble.
Finish and serve
  1. Roast for 10-13 minutes more at 400F until the glaze is sticky and bubbling. Look for caramelized spots and a tacky sheen on the sausage coins.
  2. Toss with orange zest and fresh thyme leaves, then serve warm with toothpicks. Finish with a visible sprinkle of thyme and zest on top of the glazed bites.

Notes

Pro tip: keep the sausage coins in a single layer so they brown instead of steaming, and toss again briefly after glazing for an even sticky coat. Store leftovers in the refrigerator for up to 3 days; reheat on a sheet pan at 350F until hot and tacky again. Freezing isn’t recommended because the cranberry glaze can lose its texture. For a lighter swap, use reduced-fat smoked sausage.