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Sheet Pan Smoked Sausage Cranberry Bites

Sheet pan smoked sausage cranberry bites roast until browned, then get tossed in a tangy cranberry-Dijon glaze. A final bake turns the glaze sticky around the warm sausage rounds.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

For the bites
  • 1 package (14 oz) smoked sausage fully cooked, cut into 1/2-inch rounds
For the cranberry glaze
  • 0.75 cup whole-berry cranberry sauce
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the sausage
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Arrange the sausage rounds in a single layer.
  4. Bake for 10–12 minutes, turning once halfway through, until browned and heated to 165°F.
Make the cranberry glaze
  1. While the sausage bakes, stir together the cranberry sauce, Dijon mustard, and vinegar in a microwave-safe bowl.
  2. Microwave for 30–45 seconds.
  3. Stir until loosened.
Glaze and finish
  1. Toss the hot sausage with the glaze.
  2. Return it to the baking sheet in a single layer.
  3. Bake for 5–7 minutes, until the glaze is sticky.
  4. Let the bites rest on the pan for 5 minutes.
  5. Serve warm.

Notes

For even browning, arrange the sausage in a single layer. Refrigerate leftovers for up to 3 days; freezing is possible for up to 2 months, though the glaze may soften. For a gluten-free option, choose sausage and Dijon mustard labeled gluten-free.