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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are a quick American appetizer with browned sausage coins coated in a sticky whole-berry cranberry glaze. Roast-to-bubbling in one pan for caramelized edges, then finish with orange zest and fresh thyme.
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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: 360
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
  • 0.5 fresh thyme leaves for garnish Fresh thyme leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and roast first round
  1. Preheat 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 cranberry glaze and finish roasting
  1. Whisk whole berry cranberry sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and red pepper flakes until smooth and combined.
  2. Pour the glaze over the sausage and toss to coat each piece.
  3. Roast for 10 to 13 minutes more, until the glaze is sticky and bubbling.
Finish and serve
  1. Toss with orange zest and fresh thyme leaves, then serve warm with toothpicks.

Notes

For the stickiest glaze, toss the sausage right after you pour on the cranberry mixture so it coats evenly before the second roast. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the sheet pan at 350F until warmed through. Freezing is not recommended because the glaze can become grainy when thawed. For a lower-sugar version, use a reduced-sugar cranberry sauce and keep the rest of the glaze the same.