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Sheet Pan Smoked Sausage Cranberry Bites

Sheet Pan Smoked Sausage Cranberry Bites are roasted sausage coins finished with a sticky cranberry-Dijon glaze that bubbles in the oven. Each bite gets sweet-tangy shine with orange zest and fresh thyme for a snack-ready, toothpick-friendly presentation.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage coins
  • 28 oz smoked sausage Sliced into 1/2-inch coins (2 packages).
  • 1 Fresh thyme leaves for garnish
Cranberry Dijon glaze
  • 14 oz whole berry cranberry sauce 1 can.
  • 1 cup brown sugar Use 1/3 cup (measure and level).
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes
  • 1 tsp orange zest

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 slices in a single layer on the sheet pan, then roast for 12 minutes until browned at the edges.
Make glaze and finish roasting
  1. Whisk together the 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 thoroughly.
  3. Roast for 10 to 13 minutes more until the glaze is sticky and bubbling.
Finish and serve
  1. Toss the bites with orange zest and fresh thyme, then serve warm with toothpicks.

Notes

Pro tip: roast the sausage in a true single layer so the edges brown before the glaze goes on. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm on a sheet pan in a 375F oven until hot and glazed again. Freezing isn’t recommended because the cranberry glaze can lose texture after thawing. For a lower-sugar option, use a reduced-sugar cranberry sauce and keep the rest of the glaze the same.