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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are sticky, caramelized smoked sausage coins glazed with whole berry cranberry sauce. Roast in one go at 400°F until the edges brown and the glaze bubbles, then finish with orange zest and fresh thyme for bright, savory bites.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

smoked sausage
  • 28 oz smoked sausage sliced into 1/2-inch coins (2 packages, 14 ounces each)
  • fresh thyme leaves for garnish
cranberry glaze
  • 14 oz whole berry cranberry sauce 1 can
  • 1 cup brown sugar 1/3 cup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder 1/2 teaspoon
  • 0.25 tsp red pepper flakes
  • 1 tsp orange zest 1 teaspoon
  • toothpicks serve with toothpicks

Equipment

  • 1 sheet pan

Method
 

Roast the sausage
  1. Preheat oven to 400°F and line a rimmed sheet pan with foil for easy cleanup.
  2. Spread the smoked sausage slices in a single layer and 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 glaze over the sausage and toss to coat, so every coin gets an even sticky layer.
Finish and serve
  1. Roast for 10-13 minutes more at 400°F until the glaze is sticky and bubbling at the edges.
  2. Toss with orange zest and fresh thyme, then serve warm with toothpicks.

Notes

For the stickiest bites, don’t overcrowd the sheet pan—use a single layer so the glaze reduces and clings. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on a sheet pan at 350°F for 8-10 minutes. Freeze is not recommended because the glaze texture softens after thawing. For a lower-sodium option, use reduced-sodium cranberry sauce and Dijon.