Preheat the oven to 350˚F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.
In medium skillet, cook sausage according to package directions until browned and cooked through, breaking it up as it cooks. Set aside.
In large bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine buttermilk, vegetable oil and egg. Add wet ingredients to dry ingredients and stir just until combined. Add cooked sausage and cranberries and stir to combine.
Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until center springs back when lightly touched. Serve warm.