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Sheet Pan Smoked Sausage Cranberry Bites

Sheet pan smoked sausage cranberry bites with caramelized sausage coins and a sticky whole-berry cranberry glaze. Roasted at high heat until bubbling, then finished with orange zest and thyme.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 2 can (14 oz each) smoked sausage sliced into 1/2-inch coins
Cranberry glaze
  • 1 can (14 oz) whole berry cranberry sauce
  • 0.3333333333 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
  • 0.25 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.
  2. Spread the smoked sausage coins in a single layer, then roast for 12 minutes until browned at the 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.
  2. Pour the cranberry glaze over the roasted sausage and toss to coat evenly.
  3. Roast for 10–13 minutes more at 400F until the glaze is sticky and bubbling, then remove the pan.
Finish and serve
  1. 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 before the glaze goes in. Refrigerate leftovers in an airtight container up to 3 days; rewarm on a foil-lined sheet pan at 350F until hot and re-bubbling. Freezing is not recommended due to texture changes in the glaze. For a less-mustardy flavor, swap Dijon with an equal amount of whole-grain mustard.