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Sheet Pan Smoked Sausage Cranberry Bites

Sheet pan smoked sausage cranberry bites are roasted until lightly browned, then tossed in a tangy cranberry-Dijon glaze. The glaze gets hot and bubbly at the edges for an easy party appetizer with a savory-sweet finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry glaze
  • 1 cup whole-berry cranberry sauce
  • 2 tbsp Dijon mustard
  • 1 tbsp light brown sugar packed
  • 1 tbsp apple cider vinegar
  • 0.25 tsp black pepper
For the sausage bites
  • 2 package (12 oz) smoked sausage fully cooked, cut into 1/2-inch rounds

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 400°F and line an 18x13-inch rimmed sheet pan with parchment paper.
  2. In a large bowl, stir together the cranberry sauce, Dijon mustard, brown sugar, vinegar, and black pepper.
  3. Arrange the sausage rounds in a single layer on the prepared pan.
  4. Roast for 12–15 minutes, until the rounds are lightly browned.
  5. Transfer the hot sausage to the bowl with the cranberry glaze and toss to coat, then spread the rounds back on the sheet pan.
  6. Roast for 5–7 minutes, until the glaze is hot and bubbling at the edges, then rest for 5 minutes before serving.

Notes

For the best coating, toss the sausage with the glaze while it is hot. Refrigerate leftovers for 3–4 days; freezing is fine, though the glaze may soften after thawing. For a gluten-free option, choose smoked sausage and verify the labels on the mustard and cranberry sauce.