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Sheet Pan Smoked Sausage Cranberry Bites

Sheet pan smoked sausage cranberry bites roast until lightly browned, then bake in a tangy-sweet cranberry glaze until it bubbles and clings to each bite. This warm appetizer comes together on one rimmed baking sheet.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 package (14 oz) smoked sausage fully cooked
  • 1 can (14 oz) cranberry sauce whole-berry
  • 2 tbsp brown sugar packed
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with nonstick foil.
  3. Slice the smoked sausage into 1/2-inch rounds.
  4. Spread the sausage rounds in a single layer on the baking sheet and roast for 12–15 minutes, turning once, until lightly browned.
  5. Stir the cranberry sauce, brown sugar, Dijon mustard, and apple cider vinegar together in a bowl.
  6. Pour the cranberry mixture over the sausage and toss to coat.
  7. Spread the sausage back into a single layer and bake for 8–10 minutes, until the glaze is bubbling and clings to the sausage.
  8. Let the bites rest on the pan for 5 minutes, then serve warm.

Notes

For the best browning, keep the sausage in a single layer on the pan. Refrigerate leftovers for up to 3 days; freezing is not recommended because the glaze can change texture. For a gluten-free option, use sausage and Dijon mustard labeled gluten-free.