Oven Baked Glazed Honey Garlic Sausages

Sweet. Sticky. Savory. And dangerously good.

Let me paint you a little picture: It’s a gray Saturday afternoon. The kids are bundled up, rustling through leaf piles in the backyard. My husband? Allegedly “fixing something” in the garage, which mostly looked like rearranging the same toolbox three times. And me? Standing in front of the fridge, hungry and craving something cozy—but not a whole roast dinner situation.

There it was. A lonely pack of sausages just begging for some love. I didn’t want to pan-fry them plain. I wanted comfort food—something sticky, warm, garlicky, and a little indulgent. So I whipped up a quick honey garlic glaze on a whim, tossed them in the oven, and whoa. The kitchen filled with this mouthwatering, sweet-savory aroma that made everyone wander in asking, “What is THAT smell?!”

The result? A golden, glossy tray of sausages that were so good we were grabbing them with toothpicks straight off the pan like it was Super Bowl Sunday. I knew right then—I had to share this one with you.

✨ Why You’ll Fall Hard for These Sausages:

The honey garlic glaze is sticky, rich, and laced with garlicky depth.

The sausages get beautifully caramelized in the oven, crispy on the edges and juicy in the center.
It’s all done on one sheet pan—because we don’t need more dishes in our lives.
It’s endlessly flexible: use pork, chicken, spicy, mild, or even plant-based sausages!
Perfect for snacking, dinner, or serving a crowd—they disappear fast.

Frequently Asked Questions (FAQs) ❓

Can I make this with chicken sausages?

Absolutely! Chicken sausages are a lighter twist and work beautifully with this glaze. They don’t brown quite as much due to lower fat, but they soak up the glaze like a dream. Just be sure they’re raw—precooked sausages won’t absorb flavor the same way. I suggest baking for 15 minutes first, glazing, then finishing in the oven another 10 minutes or so. Want to switch it up? Try apple chicken sausage for a sweet and savory combo, or spicy jalapeño for a kick. Either way, they turn out juicy, flavorful, and just as delicious as pork!

Can I make the glaze ahead of time?

Yes, and it actually gets better with time. Make it up to 5 days ahead, store in a sealed jar in the fridge, and reheat gently before using. The garlic, honey, and mustard deepen in flavor as they rest, making the glaze even richer. Just warm it on the stove or microwave it for 30 seconds, stir, and you’re good to go. I love having extra on hand for drizzling over veggies, grilled meats, or even rice bowls during the week. It’s a total time-saver!

Is this recipe spicy?

Only a smidge. The red pepper flakes add a gentle, background warmth—enough to make it interesting, not fiery. If spice isn’t your thing, just skip the flakes. The glaze is still rich, sweet, and full of garlicky goodness. Want to turn up the heat? Add a bit more pepper, a squirt of sriracha, or a splash of hot sauce to the glaze while it simmers. It’s easy to adjust, so you can make it as mild or bold as you like.

Can I grill the sausages instead?

You bet! Grilling adds a whole other layer of smoky depth. Grill sausages over medium heat for 10–12 minutes, turning to get those nice charred edges. Once they’re nearly cooked, brush with the glaze and grill for another 5–7 minutes, flipping and basting as you go. The sugars in the glaze caramelize quickly, so watch closely to avoid burning. These are phenomenal on the grill—perfect for summer cookouts, tailgates, or casual backyard dinners. Stick them in buns, slice them up for platters, or eat them as-is. Just don’t expect leftovers.

Ingredients You’ll Need:

Here’s what to grab before we get cooking:

8 thick sausages (pork, chicken, veggie—your favorite, but uncooked)
1/3 cup honey (I love raw local honey for a little floral edge)
3 tbsp soy sauce (low-sodium works just as well)
2 tbsp ketchup (adds tang and color)
1 tbsp Dijon mustard (a little bite goes a long way)
4 cloves garlic, minced (no shortcuts here—fresh is key!)
1 tsp apple cider vinegar (adds brightness)
1/2 tsp red pepper flakes (optional, for a subtle tingle)
1 tbsp olive oil (to grease the pan)
Chopped parsley (optional, for a fresh pop at the end)

👩‍🍳 Let’s Make It Happen:

Preheat & Prep
Set your oven to 400°F (200°C). Line a sheet pan with foil or parchment and give it a light brush of olive oil. You’ll thank yourself when cleanup rolls around.
Bake the Sausages
Lay your sausages out on the pan with a bit of space between them. Bake for 20 minutes, flipping halfway. They should start to get golden, but don’t worry—they’re about to get even better.
Make That Glaze
In a small saucepan, whisk together the honey, soy sauce, ketchup, Dijon, garlic, vinegar, and red pepper flakes. Simmer over medium-low heat for 5–7 minutes, stirring often. It should thicken slightly and coat the back of a spoon.
Glaze & Finish
Take the sausages out and pour that gorgeous glaze all over them. Use tongs to roll them around until they’re fully coated. Pop them back in the oven for another 10–12 minutes, flipping once more and spooning glaze over the tops as they bake.

You’re aiming for glossy, sticky, caramelized goodness.

Serve & Savor
Let them cool for 5 minutes (if you can wait). Sprinkle with fresh parsley and serve hot—on a plate, in a bun, or straight off the pan. No judgment.

🔥 Tips From My Kitchen to Yours:

Don’t overcrowd the pan—space helps them brown instead of steam.
Use raw sausages for the best texture and flavor absorption.
Double the glaze if you’re a sauce-lover (raises hand!).
Try a splash of orange juice in the glaze for a bright twist.
Feeling fancy? A sprinkle of sesame seeds looks lovely for serving.

🧊 Storing & Serving:

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Best in the oven at 350°F for 10 minutes to get that crisp back. Microwave works too, but you’ll lose some of the caramelization.

Serve With: