Sheet Pan Smoked Sausage Cranberry Bites Recipe | Easy Holiday Appetizer Idea
"These sheet pan smoked sausage cranberry bites are the ultimate festive appetizer. Sweet cranberry pairs perfectly with smoky sausage for a quick and easy holiday recipe that’s sure to impress guests."
Equipment
- Large sheet pan
- Parchment paper
- Mixing bowl
- Whisk
- Tongs or spatula
Ingredients
- 1 lb smoked sausage (kielbasa, andouille, or chicken sausage), sliced into rounds
- 2 cups fresh cranberries (or frozen, thawed)
- 3 tbsp honey (or maple syrup)
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh rosemary or thyme, chopped
- Pinch of chili flakes (optional, for spice)
- Salt and pepper to taste
Instructions
- Prep Sausage & Cranberries: Slice sausage into bite-sized rounds. Rinse cranberries and pat dry.
- Make Glaze: In a bowl, whisk honey, brown sugar, balsamic vinegar, Dijon mustard, herbs, and seasonings.
- Toss Together: Add sausage and cranberries to the bowl. Toss until evenly coated.
- Arrange on Sheet Pan: Line pan with parchment. Spread mixture in a single layer to avoid overcrowding.
- Roast: Bake at 400°F (200°C) for 20–25 minutes, stirring halfway. Sausage should caramelize and cranberries soften and burst.
- Serve: Transfer to platter. Insert toothpicks for easy grabbing. Garnish with fresh herbs.
Notes
- Don’t overcrowd the pan: Ensures caramelization instead of steaming.
- Taste the glaze: Adjust sweetness, acidity, or spice before roasting.
- Variations: Add chili flakes for heat, sprinkle nuts for crunch, or use plant-based sausage for vegan option.
- Storage: Keep in airtight container for 2–3 days. Reheat in oven for crispness.