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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are oven-roasted smoked sausage coins glazed with sticky cranberry sauce. Roast first for browned edges, then caramelize the glaze until bubbling for a sweet-savory, bite-size snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

smoked sausage
  • 28 oz smoked sausage Sliced into 1/2-inch coins
whole berry cranberry sauce
  • 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 the oven to 400F, and line a rimmed sheet pan with foil. Set up the pan so the sausage can roast right away.
  2. Spread the sausage coins in a single layer on the sheet pan. Roast for 12 minutes until browned at the edges.
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. Stir well so the sugar dissolves and the glaze looks evenly blended.
  2. Pour the glaze over the roasted sausage and toss to coat. Make sure each coin gets a glossy layer.
Caramelize and serve
  1. Roast for 10-13 minutes more at 400F until the glaze is sticky and bubbling. Watch for bubbling at the edges of the sausage coins.
  2. Toss with orange zest and fresh thyme leaves, then serve warm with toothpicks. Finish with visible thyme and orange for a bright top note.

Notes

For the stickiest glaze, don’t overcrowd the sheet pan—use a single layer so the sausage browns before glazing. Store leftovers in the refrigerator up to 3 days in a covered container; reheat on a sheet pan in a 350F oven until hot and slightly tacky. Freezing is not recommended because the cranberry sauce texture can break after thawing. For a lower-sugar option, choose a no-sugar-added cranberry sauce and reduce the brown sugar slightly to taste.