Dinner

Christmas Nachos with Sausage, Cranberry Sauce, and Crispy Bacon Recipe

ByEthan Lark February 4, 2026February 4, 2026

Introduction

These Christmas nachos combine festive flavors with a fun twist on a classic snack. Loaded with sausage meatballs, bacon, turkey, and tangy cranberry sauce, they make a perfect holiday treat to share with friends and family.

The dish is a layered nacho platter on a white rectangular plate with decorative edges, placed on a white marbled surface. The bottom layer consists of yellow corn tortilla chips that form a scattered base. On top, there are melted white cheese patches covering many chips, followed by small pieces of cooked sausage and crispy bacon strips spread evenly. Thin slices of cooked chicken breast add more texture on top of the meat layer. Bright pink pickled onion curls are scattered all over, along with deep green fried sage leaves that contrast with the other colors. Dollops of dark red sauce are visibly spread around, adding to the vibrant mix. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red onion, halved and thinly sliced
1 lime, juiced
pinch of sugar
4 sausages
6 rashers streaky bacon
200g tortilla chips
200g cooked chicken or turkey, chopped
100g cranberry sauce
150g melty cheese (cheddar, brie, red leicester, or stilton)
1 tsp olive oil
small bunch of sage, leaves picked

Instructions

Step 1: In a small bowl, mix the sliced red onion with lime juice, a pinch of sugar, and a generous pinch of salt. Set aside to pickle.
Step 2: Heat the grill to medium-high and line a large baking tray with foil. Remove the sausage meat from the skins and roll into small meatballs, about 5-6 per sausage. Arrange on the tray and grill for 8-10 minutes, turning halfway, until browned and cooked through. Transfer to a dish and set aside.
Step 3: Place the bacon on the same baking tray and grill until crisp, about 5 minutes on each side. Remove and set aside to cool. Turn off the grill and preheat the oven to 200°C (180°C fan)/gas mark 6.
Step 4: Pour away any fat from the tray but do not wash it. Spread half of the tortilla chips over the tray. Top with half the sausage balls, half the cooked turkey, some cranberry sauce, and half the cheese.
Step 5: Add the remaining tortilla chips, sausage balls, turkey, cranberry sauce, and cheese on top. Bake in the oven for 15 minutes or until the cheese has melted and started to bubble.
Step 6: Meanwhile, heat the olive oil in a pan over medium-high heat. Fry the sage leaves until crisp and fragrant. Drain on paper towels.
Step 7: To serve, scatter the nachos with the pickled red onions, fried sage leaves, and crumbled crispy bacon. Enjoy warm.

Tips & Variations

Use a mix of cheeses from your cheeseboard for complex, melty topping flavors.
If you prefer, substitute turkey with leftover roast chicken or ham.
Adding a little fresh chilli or jalapeño can give these nachos a spicy kick.
Make the pickled onions a day ahead to deepen their flavor.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven to keep the cheese melted and chips crisp. Avoid microwaving to prevent sogginess.

How to Serve

A white rectangular plate with a gold beaded edge is filled with one layer of yellow corn nacho chips as the base, topped with scattered melted cheese appearing white and slightly browned. On top, there are pieces of golden brown cooked meatballs and crispy red bacon strips layered unevenly. Thin rings of bright pink pickled onions are spread all over, alongside dark green fried sage leaves. A few dollops of dark red sauce add pops of color around the dish. The plate is set on a white marbled surface with some flatbreads placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

You can prepare the pickled onions and cook the sausage meatballs ahead of time. Assemble and bake the nachos just before serving to keep the chips crispy.