Cranberry Christmas Sausages

Who has a freezer full of venison sausages?? Well, we sure do and I am always looking for different ways to make them. I saw the Pioneer Woman make these on one of her Christmas episodes and thought I would give them a try. I had some whiskey jalapeno cranberry sauce that I made earlier and this was a good way to use up what was left.

These sausages were fried on the outside before they were cooked in the sauce. This gives a nice crunchy texture to the sausages. The sauce was mixed in a separate bowl and then added to the pan to heat through. If you don’t eat them right away they can be kept warm in a crockpot or chafing dish.

The original recipe from Ree Drummond can be found on Food Network’s website here and is a fun new way to turn sausages into a Christmas appetizer.


Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8


  • 1-14 oz can cranberry sauce
  • 1/2 c BBQ Sauce
  • 2 t soy sauce
  • 2 t  Dijon Mustard
  • 2 t honey
  • 1  tsp salt
  • zest of one orange
  • 2  lb. smoked sausage


  1. Slice sausages in diagonal slices
  2. Fry in a medium frying pan until the outsides on both sides of the sausages are crispy
  3. In a separate bowl combine the cranberry sauce, bbq sauce, soy sauce, mustarg, honey, salt and zest.
  4. Add the sauce to the frying pan and cook until sauce is reduced and sticky, about 7 minutes on medium heat.
  5. Either eat right away or remove to a crock pot or chafing dish to keep warm.
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