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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are easy oven-roasted sausage coins glazed in a sticky whole-berry cranberry sauce. Roasting first for browned edges, then glazing for bubbling shine, makes every bite caramelized and festive.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

smoked sausage
  • 2 can (14 oz) smoked sausage sliced into 1/2-inch coins
whole berry cranberry sauce
  • 1 can (14 oz) whole berry cranberry sauce
brown sugar
  • 0.33 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
  • 0.25 cup fresh thyme leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Prep & first roast
  1. Preheat the oven to 400F and line a rimmed sheet pan with foil. Spread the foil-lined surface evenly so the sausage can brown with minimal sticking.
  2. Spread the smoked sausage coins in a single layer on the sheet pan and roast for 12 minutes until browned at the edges. Keep the coins spaced so they caramelize instead of steaming.
Make the cranberry glaze
  1. Whisk the whole berry cranberry sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and red pepper flakes until smooth. Mix until no clumps of brown sugar remain.
Glaze & finish
  1. Pour the glaze over the roasted sausage and toss to coat until glossy. The glaze should look thick and evenly distributed over the browned edges.
  2. Roast for 10 to 13 minutes more at 400F until the glaze is sticky and bubbling. Look for bubbling at the surface and a lacquered shine on the coins.
Serve
  1. Toss with orange zest and fresh thyme leaves, then serve warm with toothpicks. Finish with thyme and zest right before serving for the brightest aroma.

Notes

For best caramelization, use a single layer and avoid crowding the sausage coins on the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 350F until warmed through. Freezing isn’t recommended because the cranberry glaze can become grainy after thawing. If you want a lower-sugar option, use a reduced-sugar whole-berry cranberry sauce and keep the rest of the glaze method the same.