Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Arrange the sausage slices in a single layer on the prepared baking sheet.
Bake for 10–12 minutes, until the edges start to brown slightly.
While the sausage bakes, make the glaze: In a small saucepan over medium heat, combine pepper jelly, Dijon mustard, apple cider vinegar, and red pepper flakes (if using). Stir until smooth and warmed through, about 3–4 minutes.
Remove sausage from oven and toss with the warm glaze in a large mixing bowl until evenly coated.
Return glazed sausage bites to the baking sheet and bake for another 5–7 minutes, allowing the glaze to caramelize slightly.
Serve hot with toothpicks for easy snacking!
Serving and Storage Tips:
Serve warm right out of the oven for the best flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain texture.
Variations:
Add a smoky twist by grilling the sausage instead of baking.
Try different jellies like apricot or mango habanero for a flavor change.
Make it mini-meal worthy by serving over rice or in slider buns.
FAQ:
Q: Can I use other types of sausage?
A: Absolutely! Andouille, turkey sausage, or plant-based sausages all work great.
Q: What is pepper jelly and where can I find it?
A: Pepper jelly is a sweet and spicy preserve made with peppers and sugar. It’s often found in the jam aisle or near specialty condiments.
Q: Can this be made in advance?
A: Yes! You can prep and glaze the sausage bites ahead of time. Just reheat in the oven before serving to bring back the caramelized texture.
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