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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan smoked sausage cranberry bites with sticky, bubbling cranberry glaze. Roast sausage coins until browned at the edges, then coat with a tangy-sweet sauce and finish until lacquered.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage cranberry bite base
  • 2 can (14 oz) smoked sausage Slice into 1/2-inch coins.
  • 1 can (14 oz) whole berry cranberry sauce
  • 0.33333333333333 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.

Equipment

  • 1 sheet pan

Method
 

Roast the sausage
  1. Preheat the oven to 400F and line a rimmed sheet pan with foil for easy cleanup.
  2. Spread the smoked sausage coins in a single layer, then roast for 12 minutes until browned at the edges (watch for caramelized edges).
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 until smooth and well combined.
  2. Pour the glaze over the roasted sausage and toss until every coin is coated (scrape the pan to catch sticky glaze).
Finish and serve
  1. Roast for 10 to 13 minutes more at 400F until the glaze is sticky and bubbling.
  2. Toss with orange zest and fresh thyme leaves, then serve warm with toothpicks.

Notes

Pro tip: keep the sausage in a true single layer so the edges brown instead of steaming. Store leftovers in the fridge up to 3 days; rewarm on a sheet pan in a 350F oven until hot and re-bubbled. Freezing is not recommended because the cranberry glaze can turn grainy after thawing. For a lower-sugar option, use a reduced-sugar whole berry cranberry sauce and reduce brown sugar to 2 tablespoons.