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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan smoked sausage cranberry bites are roasted in a sticky whole-berry cranberry glaze, with browned edges on 1/2-inch sausage coins. The glaze turns tacky and bubbling in the oven, then gets finished with orange zest and fresh thyme for a bright, savory 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: 410
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
  • 0.333 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
 

Prep and first roast
  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 glaze and finish roasting
  1. Whisk the 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 lightly covered.
  3. Roast for 10-13 minutes more at 400F, until the glaze is sticky and bubbling.
Finish and serve
  1. Toss with orange zest and thyme leaves, then serve warm with toothpicks.

Notes

For the best sticky coating, keep the sausage coins in a true single layer so they brown before the glaze goes in. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 350F until warmed through. Freezing is not recommended because cranberry glaze texture can loosen after thawing. For a gluten-free option, use gluten-free Dijon mustard (check labels).