There’s something magical about the first whiff of sweet cranberries mingling with sizzling sausages. That moment hit me the first time I made these Sticky Cranberry Cocktail Sausages.

I remember standing over the pan, spooning the glossy glaze over the plump sausages, thinking, “These are going to vanish before I even finish plating them!” And, of course, I was right—they disappeared almost immediately.

What I adore about this recipe is the balance of flavors. Sweet cranberries, a hint of spice, and savory juicy sausages—it’s a little bite-sized explosion of festive joy.

These sausages are effortless. You don’t need a fancy kitchen or hours of prep. In just 20 minutes, you have an appetizer that looks gourmet but is totally achievable.

Perfect for holiday parties, family gatherings, or even a casual night when you want something special, they’re versatile too. Serve them straight from the pan or make ahead and reheat—everyone will still devour them.

The glaze is perfectly sticky, clinging to each sausage and giving a glossy finish that’s almost hypnotic. The tartness of the cranberries balances the sweetness beautifully.

Every time I make these, friends beg me for the recipe. They’ve become a must-have for festive occasions—and honestly, I double the batch every time now.

If you want a recipe that’s simple, impressive, and utterly delicious, you’re in the right place. Let’s dive in.

Recipe Resume (Todd Wilbur Style)

• Sticky, glossy, crowd-pleasing mini sausages.
• Sweet-tart cranberry glaze with warm spices.
• Quick: 20 minutes from pan to plate.
• Perfect for holidays, parties, or game nights.
• Simple ingredients, mostly pantry staples.
• Can be made ahead and reheated.
• Loved by kids and adults alike.
• Looks gourmet with minimal effort.

Why This Sticky Cranberry Cocktail Sausages Recipe Is The Only One You’ll Ever Need

The first time I made these was for a Christmas party. I thought they’d be cute little bites—but they vanished in minutes, and I had to make a second batch!

This recipe has become a holiday staple. Easy, fast, and consistently delicious. Even with kids and chaos in the background, it delivers every time.

Classic American-style party fare, these sausages combine nostalgia with a touch of sophistication. Perfectly sticky, sweet, and savory, they’re addictively good.

What You Really Need to Make This Amazing Sticky Cranberry Cocktail Sausages (Simplified)

• 500g cocktail sausages (pork, beef, or chicken)
• 1 cup cranberry sauce (homemade or canned)
• ¼ cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp cinnamon (optional, for warmth)

How to Master the Perfect Sticky Cranberry Cocktail Sausages (My Secret Method)

Brown the sausages gently in a skillet until they get caramelized edges. While they cook, whisk together cranberry sauce, brown sugar, Worcestershire, mustard, and cinnamon.

Pour the glaze over the browned sausages and reduce heat to low. Stir frequently so every sausage gets coated. Simmer until the sauce thickens and sticks beautifully.

Serve warm straight from the pan or on a festive platter. The aroma alone will draw everyone over, but the taste will make them linger.

Chef’s Notes and Tips For A Flawless Sticky Cranberry Cocktail Sausages

Stir gently when glazing; you want the sauce to coat, not break apart the sausages. A non-stick skillet is your best friend for easy cleanup.

For extra glossy results, remove from heat just before the glaze reaches max thickness; it will thicken off the stove for that perfect sticky finish.

Get Creative! Easy Substitutions and Fun Variations

Swap brown sugar for honey or maple syrup for a slightly different sweetness. Add orange juice or zest for a citrusy twist. Use mini smoked sausages for extra flavor.

Lighten It Up! Simple Swaps for a Healthier Sticky Cranberry Cocktail Sausages

Use turkey or chicken sausages for lower fat. Reduce sugar or substitute with a sugar alternative. Swap canned cranberry sauce for lightly sweetened fresh cranberries for a fresher, less caloric option.

Closing

And there you have it! Sticky, sweet, and utterly irresistible. Don’t forget to let us know how your dish turns out, and check out our other recipes for more crowd-pleasing ideas.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make these ahead of time?
Yes! Cook fully, glaze, and refrigerate. Reheat gently on low, stirring occasionally. The glaze will thicken as it cools, so warming restores that perfect stickiness.

2. Can I freeze them?
Yes. Freeze cooked and glazed sausages in an airtight container for up to 2 months. Reheat slowly to preserve texture and shine.

3. What type of sausages work best?
Cocktail, mini smoked, or turkey sausages all work. Pork is richest, turkey or chicken is leaner.

4. Can I adjust sweetness?
Absolutely. Reduce sugar or cranberry sauce to taste. Sample the glaze before adding to sausages to balance flavors.

5. Can I use fresh cranberries?
Yes. Simmer fresh cranberries with sugar and water until softened, then use as a glaze.

6. Can I bake instead of stove-top?
Yes. Bake sausages at 350°F (180°C) 10–12 min, toss with glaze, then bake 5 more min to caramelize.

7. How long do they last?
In an airtight container in the fridge, up to 4 days. Reheat gently before serving.

8. Can this be vegetarian?
Yes. Use vegetarian or plant-based sausages with the same glaze method.

Sticky Cranberry Cocktail Sausages

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500 g cocktail sausages (pork, beef, or chicken)

• 1 cup cranberry sauce (homemade or canned)

• ¼ cup brown sugar

• 2 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• ½ tsp cinnamon (optional, for warmth)

Directions

• Brown the sausages gently in a skillet until they get caramelized edges. While they cook, whisk together cranberry sauce, brown sugar, Worcestershire, mustard, and cinnamon.
• Pour the glaze over the browned sausages and reduce heat to low. Stir frequently so every sausage gets coated. Simmer until the sauce thickens and sticks beautifully.
• Serve warm straight from the pan or on a festive platter. The aroma alone will draw everyone over, but the taste will make them linger.