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Sheet Pan Smoked Sausage Cranberry Bites

Sheet pan smoked sausage cranberry bites roast until browned, then bake in a tangy whole-berry cranberry glaze. They’re easy to serve warm, with the glaze clinging to every sausage round.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the sausage
  • 1 package (14 oz) smoked sausage cut into 1/2-inch rounds
For the cranberry glaze
  • 1 cup whole-berry cranberry sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.25 tsp garlic powder
  • 0.125 tsp black pepper

Equipment

  • 1 rimmed 18x13-inch sheet pan

Method
 

Roast the sausage
  1. Heat the oven to 425°F and line a rimmed 18x13-inch sheet pan with parchment paper.
  2. Arrange the sausage rounds in a single layer and roast for 12 to 15 minutes, until browned around the edges.
Make and apply the glaze
  1. While the sausage roasts, whisk the cranberry sauce, Dijon mustard, vinegar, garlic powder, and black pepper in a large bowl.
  2. Add the hot sausage to the bowl and toss to coat.
  3. Return the rounds to the sheet pan in a single layer.
  4. Bake for 8 to 10 minutes, stirring once, until the glaze is hot and clings to the sausage.

Notes

For the best browning, arrange the sausage rounds without crowding the pan. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the glaze texture may change. Choose a gluten-free smoked sausage if needed.