Ingredients
Equipment
Method
Roast the sausage
- Preheat the oven to 400F, and line a rimmed sheet pan with foil to prevent sticking.
- Spread the smoked sausage coins in a single layer and roast for 12 minutes, until browned at the edges.
Make and glaze
- Whisk together whole berry cranberry sauce, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, and red pepper flakes until the mixture looks smooth and well combined.
- Pour the cranberry glaze over the roasted sausage, then toss until every piece is coated.
Finish and serve
- Roast for 10-13 minutes more at 400F until the glaze is sticky and bubbling across the surface.
- Toss with orange zest and fresh thyme leaves, then serve warm with toothpicks.
Notes
Pro tip: Spread the sausage in a single layer so the edges brown instead of steaming; if your pan runs crowded, use a second sheet pan. Store leftovers in an airtight container in the fridge for up to 3 days and rewarm in a 350F oven until hot. Freezing is not recommended because the cranberry glaze can thin after thawing. For a lighter option, use turkey sausage while keeping the same cranberry-Dijon glaze.